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Olive Prate for Spread and Dips


Romans 11: 17-18

17 But if some of the branches were broken off, and you, a wild olive shoot, were grafted in their place to share the richness of the olive tree,

18 do not boast over the branches. If you do boast, remember it is not you that support the root, but the root supports you.

 

 

Ingredients:

 

4-6 Anchovy filets
2 cloves Garlic, casing removed *
Olive Oil
Red Pepper Flakes
Juice from ½ lemon
Parsley
2 cups of mixed olives (pitted)
Salt & pepper
Sprinkle of parmesan cheese
Bruschetta /bread
Fusili pasta cooked al dente
1 cup Heavy whipping cream
Parmesan cheese (topping)


 

Recipe:

 

Heat garlic cloves and anchovy in olive oil.

 

Put olives and garlic/ anchovy mixture into food processor. Blend.

 

Add juice from ½ lemon, red pepper flakes, parsley, 2 tablespoons olive oil, salt & pepper. Blend again.

 

Serve on toasted bruschetta.


To mix with pasta, warm pâté in a saucepan with 1 cup cream and toss in some cooked fusilli pasta.

 

Sprinkle with parmesan cheese and serve.

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Olive Prate

 

 

 

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