Real African Dishes: [MC-AllEthnic-Recipes] Greek Olive and Herb Spread

* Exported from MasterCook *

Greek Olive and Herb Spread

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups juicy black olives
1 1/2 cups cracked green olives
3 tablespoons chopped fresh coriander -- or cilantro
1/2 cup chopped fresh wild fennel -- or fennel tops
2 garlic cloves
3 tablespoons chopped fresh mint leaves
1/2 teaspoon green chili pepper paste -- (see below) or fresh ground white pepper to taste
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar -- to 2 tablespoons, or to taste
4 tablespoons extra-virgin olive oil
To top the jar: -- additional virgin olive oil

Rinse the olives thoroughly in running water. Taste them, and if they are
still very salty, let them stand for 1 to 2 hours in warm water before
rinsing again. Dry on paper towels. Remove the pits and chop coarsely.

Place the olives, coriander, fennel, garlic, mint, chili pepper paste, red
wine vinegar, and 1 tablespoon of the balsamic vinegar in a food
processor. Process until you obtain a homogeneous paste, then, with the
motor running, slowly add the extra-virgin olive oil. Taste and adjust the
seasoning, adding a little white pepper or more vinegar if needed.

Transfer the olive paste to a jar, top with a little virgin olive oil so
that the paste is completely covered, over the jar, and place in the
refrigerator for at least 1 day before serving.

This olive spread will keep for up to 1 month in the refrigerator.

Makes about 2 cups (32 one-tablespoon servings)

AuthorNote: Tapenade, the famous olive, caper and anchovy spread prepared
in the South of France has no roots in antiquity. The Roman statesman Cato
(234-149 bc) describes a preparation that combined pitted and chopped
black, green, and mottled olives with coriander, fennel, cumin, rue, mint,
olive oil and vinegar. My olive spread is inspired by this ancient recipe.

Make the spread at least one day in advance of serving to give the flavors
a chance to meld. Serve with toasted bread, as an appetizer.

Green Chili Pepper Paste
1/2 pound long green chili peppers
2 tablespoons coriander seed
2 tablespoons white mustard seed
4 tablespoons garlic cloves, peeled and halved lengthwise
2 cups distilled white vinegar
1 cup red wine vinegar

Wash and dry the peppers. Make 1 or 2 incisions in each pepper (depending
on their size), so that the vinegar will penetrate them quickly. Pack them
tightly in a 1-quart jar and sprinkle with the coriander and mustard. Add
the garlic and pour in the vinegar, which should cover them completely.

Let stand for about 4 weeks, shaking occasionally. Take the peppers out
the liquid, cut off the stems, and discard most of the seeds. Place the
peppers in a food processor with 2 tablespoons of the liquid and process
to obtain a smooth paste. Place in a jar, cover tightly and keep in a cool
place or in the refrigerator.

The pepper paste will keep for a year or more.

Makes 1 1/2 to 2 cups

Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 30 Calories; 3g Fat (86.0% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 900160 678 20056 0 0 0 26564 0 0 0 0