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Tangy Olives Spread Goes Nicely With Sparkling Wine
by Andrea
Clurfeld,
Can you believe the amazing selection of olives we enjoy
today at both area specialty markets and better
supermarkets? It�s a brave new olive world in our area.
I was at Dearborn Farms in Holmdel the other day and I
couldn�t resist buying pounds and pounds of Greek, Italian
and French olives from the olive bar � black ones, purple
ones, green ones, gigantic olives, tiny olives. At Sickles
Market in Little Silver, at the A&P in Wall, at the Acme on
Route 9 in Freehold Township, I found more, more, more
olives and I bought, bought, bought.
Suddenly, I had an olive crisis at my house: They�d taken
over my fridge and I couldn�t fit in the broccoli, lemons
and juices that needed refrigeration. I popped as many
olives into my mouth as I could eat in one sitting, then
figured I�d better get pitting.
What I did with many of my pitted olives might interest you
on New Year�s Eve as you pop a cork on your bubbly: I made a
tangy olive spread that proved the perfect partner for
sparkling wine. Champagne, or any form of bubbly (think
prosecco and cava, especially), loves foods that are salty;
those bubbles, that fizziness, serve to tame the salt. It�s
always about balance, food-and-wine pairings, and this one�s
a ringer. Happy New Year!
FRAGRANT OLIVE
SPREAD FOR NEW YEAR�S EVE
Olive oil to film
skillet
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4 cloves
garlic, crushed through a press
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2 tablespoons
currants, soaked in hot water for 10 minutes and drained
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Zest and
juice from 1 fresh orange
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2 tablespoons
minced flat-leaf parsley leaves
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1 tablespoon
minced chives or finely minced shallots
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3 cups mixed
good-quality olives, pitted
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About 1/4 of
a cup extra-virgin olive oil
Warm the olive
oil in a small skillet set over medium heat. Stir in the
garlic and cook for a minute, till it starts to soften. Stir
in the currants, the zest and juice from the orange, and
cook till the juice thickens and starts to reduce. Stir in
the parsley and chives or shallots, cook 2 minutes more,
then remove the skillet from the heat and let cool slightly.
In a food processor or blender, pulse the garlic-currant
mixture with the olives three or four times. Gradually add
the olive oil, pulsing as you go, until the mixture is well
blended, but not pureed. The idea is to have the spread be a
little chunky and textured. If you prefer a thicker spread,
you may not use all the olive oil. Cover and keep at room
temperature for a few hours to allow the flavors to meld.
The olive spread also can be refrigerated for several days,
brought to room temperature, then served. Makes about 3 cups
spread. Serve on toasted slices of baguettes or
country-style bread.
[Source:
http://www.app.com/apps/pbcs.dll/article?AID=/20061227/LIFE/612270382]
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