Kalamata olive paste
Kalamata olive paste is a rich and tangy Mediterranean spread made from olives, capers, shallot, and garlic. This quick and easy recipe elevates appetizers and dishes with its gourmet flavor.
Cook time 0 min
Prep time 10 min
Ingredients:
1/2 cup olives2 tbsp olive oil
1 tbsp capers
1 shallot
2 garlic cloves
Kalamata olive paste is a flavorful and versatile spread that can elevate your appetizers, sandwiches, and various dishes. With its rich, tangy taste, this paste is perfect for entertaining or adding a gourmet touch to your meals. Here’s a simple and quick recipe to make this delightful Mediterranean condiment using just a few ingredients.
Instructions:
- Start by pitting the Kalamata olives if they are not already pitted.
- Peel and roughly chop the shallot into smaller pieces.
- Peel the garlic cloves.
- In a food processor, combine the pitted Kalamata olives, drained capers, chopped shallot, and garlic cloves.
- Pulse the mixture a few times to break down the larger pieces.
- While continuing to pulse the mixture, slowly drizzle in the olive oil.
- Blend until the mixture reaches a smooth and paste-like consistency. Stop periodically to scrape down the sides of the bowl with a spatula as needed to ensure even blending.
- If the paste is too thick, add a bit more olive oil, one teaspoon at a time, until the desired consistency is reached.
- Taste the paste and adjust seasoning if necessary. Depending on your taste preferences and the saltiness of the olives and capers, you may not need additional salt.
- Transfer the Kalamata olive paste to an airtight container.
- Serve immediately as a spread, dip, or addition to sandwiches.
- Store any leftovers in the refrigerator for up to one week. Before serving again, bring it to room temperature to make it easier to spread.
Congratulations, you've just made a delicious Kalamata olive paste! This spread can be stored in the refrigerator for up to a week, making it a convenient and tasty addition to your meals. Enjoy it on bread, crackers, or as a unique topping for your favorite dishes. Your homemade olive paste is sure to impress family and friends alike!
Kalamata olive paste FAQ:
Kalamata olive paste can be stored in the refrigerator for up to one week. Be sure to keep it in an airtight container.
You can substitute capers with chopped green olives or pickles for a different flavor, though it will alter the overall taste.
If the paste is too thick, add more olive oil, one teaspoon at a time, until you reach your desired consistency.
This recipe specifically calls for Kalamata olives, which provide a rich, tangy flavor, but other black olives can also be used as a substitute.
The olive paste is ready when it reaches a smooth, paste-like consistency. Stop to scrape down the sides of the bowl periodically to ensure even blending.
Tips:
- Use good quality Kalamata olives for the best flavor.
- Make sure to pit the olives if they are not already pitted.
- For a smoother paste, blend for a longer time or add a bit more olive oil.
- Consider adding a splash of lemon juice for a fresh, zesty twist.
- If you prefer a chunkier texture, pulse the ingredients instead of blending them continuously.
Nutrition per serving
2 ServingsCalories 80kcal
Protein 1.07g
Carbohydrates 7g
Fiber 1.72g
Sugar 1.52g
Fat 20g
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