Olive Garden Menu TAPENADE
OLIVE PATE
(Keywords: Olive Garden Menu TAPENADE, olive pate, pickling olives, benefits of olive oil, olive garden nutrition) If you buy your olives in a large can, you'll soon find they don't keep too long, so you'll be making olive pate, tapenade, pickling olives ... however you eat your olives, the benefits of olive oil and olives, fresh, pickled, as a pate or tapenade are simply immense.
INGREDIENTS of Olive pâté
- About a cup of de-pipped black olives (green olives are too hard)
- 2 TBSP of top quality extra virgin olive oil
- A couple slices of lemon, pulp and all (de-pipped)
- 1 clove of garlic (I par boil it, otherwise it gives me indigestion).
EASY! Let's do it.
Easy, but do it thoroughly. No olive pips!- De-pip the olives. Or use pitted olives. I de-pip them and go through the pulp again. Only one pip snuck through. It will ruin your blender.
- Cut a couple slices of lemon, cut off the rind and removed the pips.
- Raw or blanched, add the garlic clove.
- A good slosh of olive oil.
- Blend.
- Spoon into a small bottle, and cover with olive oil so that it doesn't oxidise. Refrigerate.
Olive Garden Menu TAPENADE
A delic variant is to add a dessertspoon of capers. And then let your imagination run wild. Feta cheese? A few chopped bits of celery? A radish or two? Yoghurt? Hot red chili? Experiment!
What's for lunch?
Today it's a slice of wholewheat bread and tapenade, with a couple slices of paprika, and bowl of ratatouille. For protein, I add a spoon of our authentic hummus recipe. Then I won't be snacking mid-afternoon.
AUTHENTIC HUMMUS RECIPE ...
EGGPLANT RECIPES ... Ratatouille.
PICKLING OLIVES
Pickling olives is really a piece of cake. Just drop them into a good quality brown vinegar for a few days, strain off the vinegar, and cover with olive oil. Add a few goodies...
PICKLING OLIVES ...
OLIVE OIL BENEFITS
The first, and perhaps foremost, is that olive oil just tastes so much better on a salad. But nutritionists complain that our Western diet is so heavily biased in favour of PUFAs. Poly Unsaturated Fatty Acids. Really we should have roughly equal amounts of PUFAs and MUFAs in our diet. The fruit-based oils, olive and avocado, are rich in Mono Unsaturated Fatty Acids, bringing the PUFA /MUFA ratio back into balance. Thirdly, seed based oils are in the main solvent-extracted. But that's not necessary with olive oil, so there are no traces of chemical solvent in the oil.
OLIVE OIL BENEFITS
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