How to make a paste from olives
Olives and especially olive oil have become an indispensable part of our kitchen today. Olives are very healthy because they contain antioxidants and unsaturated fatty acids. You should therefore always use olive oil where it tastes right. You can make a healthy spread yourself from olives: the so-called tapenade. It's quick and goes well with toasted white bread.
What you need:
- ½ kg black olives with stone
- 2 anchovy fillets
- 1 tablespoon of Pernod
- 2 cloves of garlic
- 1 sprig of rosemary
- 1 sprig of thyme
- olive oil
- salt
- knife
- Cutting board
- Hand blender
- key
- spoon
- Large screw cap jar
If you want to cook a Mediterranean meal, you can offer, for example, crostinis coated with a paste of olives as a starter. It satisfies the first hunger, is tasty and healthy. You can easily prepare this healthy tapenade for a few days in the refrigerator store.
Paste from olives - make healthy tapenade yourself
- Core the olives for the tapenade and transfer them to the bowl.
- Then peel the garlic cloves and add them to the olives, along with the two anchovy fillets. Now puree these ingredients with the hand blender.
- For the healthy paste, pluck the rosemary needles and the thyme leaves, add them to the pureed olives and carefully stir in the herbs with the spoon.
- Stir in the Pernod and then slowly run the olive oil into the paste until the mass is almost creamy in consistency. Please be careful not to let the olive paste become too runny.
- If necessary, add a pinch of salt.
- Boil the screw-top jar including the lid for at least five minutes to sterilize it. Let it cool, dry it carefully, and then pour the healthy olive paste into it. It is best to put the jar in the refrigerator immediately; the tapenade can be kept for about 10 to 14 days.
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