Pure di olive nere liguriane (spicy ligurian
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive paste, see Black Olive Paste Recipe |
| ⅛ | teaspoon | Red pepper flakes |
| 1 | tablespoon | Capers |
| Salt, to taste | ||
Directions
In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks. Serve spread on crostini.
Related recipes
- Green olive pasta canap‚
- Green olive pesto
- Mediterranean olives
- Mixed italian olives
- Olive all' ascolana
- Olive all'ascolana
- Olive nere alla napoletana (neopolitan black
- Olive nere alla napoletana (neopolitan black olives)
- Olive paradiso (italian black olive paste)
- Olive profumate (fennel & orange-scented oliv
- Olive profumate (fennel & orange-scented olives)
- Olive profumate (fennel and orange-scented olives)
- Olive sauce (mf)
- Olive, pecorino and parsley sauce
- Olivi paradiso (black olive paste)
- Pasta oliva
- Pure di olive nere (black olive paste)
- Pure di olive nere liguriane (spicy ligurian \"caviar\")
- Spiced green olives
- Sweet and spicy olives