Featured Cookbook

ORDER/INFO

1. Nonna’s Famous Recipe for Chicken Fricassee

2. Olive Paste (Paste di Olive)

3. How to Use Olive Oil as a Butterlike Substitute

Book Description

For more than four thousand years, the olive tree has been a symbol of abundance, peace, and longevity. Gifted by a goddess, revered by ancient cultures, and protected by emperors, the olive tree and its precious fruit have played important roles in civilization. The Passionate Olive is the ultimate guide to this natural marvel. Along with olive legends and fascinating history, Carol Firenze shares the myriad practical uses of olive oil through the telling of her favorite family stories and by offering unique formulas and recipes.

... (more)

The Passionate Olive: 101 Things to Do with Olive Oil

Authors: Carol Firenze

Date: March 2005

ISBN: 034547676X

Publisher: Ballantine Books

Hardcover

ORDER/INFO

• 2 cups pitted,cured olives (Taggiasca or Kalamata)

• 1 sprig fresh rosemary

• Pinch of fresh thyme

• 1 teaspoon anchovy paste

• 3 tablespoons extra virgin olive oil

1. Make sure all olives are pitted.

2. In a blender or food processor, mix the rosemary and thyme (you may use a mortar and pestle in this step).

3. Add the olives (or olive pieces). Blend thoroughly until the mixture forms an olive paste Remove from blender and place mixture into a bowl.

4. Stir in the anchovy paste. Add the extra virgin olive oil a teaspoon at a time keeping the olive paste more on the “dry” side.

HOW TO SERVE

• Serve with small toasted dry crostini,

• or

• Add a small amount of cream when serving with pasta,

• or

• Add to dough when making focaccia.

More From This Book:

1. Nonna’s Famous Recipe for Chicken Fricassee

2. Olive Paste (Paste di Olive)

3. How to Use Olive Oil as a Butterlike Substitute

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