Olive paste with aromatic herbs

Olive paste with aromatic herbs

Spring is a magical time when nature comes back to life, and fresh aromas flood our senses. It’s the season when aromatic plants offer us the finest flavors, and I can’t help but enjoy them. Today, I will share with you a simple and quick recipe for olive paste with aromatic herbs, perfect for adding an intense flavor to any meal. This recipe is not only an excellent way to transform leftover ingredients in the fridge but also an explosion of flavor that will delight your taste buds.

Total preparation time: 30 minutes
Number of servings: 4

Ingredients:
- 200 g pitted black olives
- 200 g leek, green part
- 100 ml pumpkin oil (or extra virgin olive oil)
- 1 teaspoon ground cumin
- Fresh thyme (a few sprigs)
- Fresh basil (a few leaves)
- Fresh mint (a few leaves)
- Freshly ground pepper, to taste

Preparation of ingredients:
Before starting, make sure you have all the ingredients at hand. Black olives are the key to this recipe; they bring a rich and hearty flavor. If you have olives with pits, feel free to pit them. The leek, with its delicate texture and slightly sweet taste, will add depth to the paste. Be sure to use only the green part of the leek, as it is more tender and flavorful.

Step 1: Preparing the leek
Wash the leek leaves well under cold running water to remove any impurities. Then, slice them thinly. This will help the leek cook evenly and quickly, so it becomes soft and pleasant.

Step 2: Cooking the leek
In a heated pan, add the pumpkin oil. If you don’t have pumpkin oil, olive oil is an excellent alternative. Once the oil is warm, add the sliced leek and let it sauté for 2-3 minutes, just until it becomes soft. Don’t let it brown too much; we want to keep its vibrant color.

Step 3: Adding the olives
After the leek has softened, add the black olives to the pan. Gently stir with a wooden spatula 2-3 times to combine the flavors. It’s important not to stir too vigorously, as we want to maintain the texture of the ingredients.

Step 4: Seasoning
After mixing the leek with the olives, remove the pan from the heat. Now it’s time to add the aromatic herbs: coarsely chop the thyme, basil, and mint. These fresh herbs will add a delicious fragrance to the paste. Season with freshly ground pepper to taste. Let the mixture cool slightly.

Step 5: Making the paste
Transfer the mixture to a blender and blend until you achieve a smooth paste. If you prefer a chunkier texture, you can leave some larger pieces. The olive paste with aromatic herbs is now ready!

Serving and suggestions:
This versatile dish can be served as an appetizer, spread on toasted bread or crackers. It can also be used as a dressing for salads or a filling for sandwiches. Additionally, it pairs wonderfully with fresh vegetables or cheeses.

Useful tips:
- For an even more intense flavor, add a teaspoon of lemon juice to the paste mixture before blending.
- If you enjoy a spicy note, try adding a pinch of ground chili pepper.
- The paste keeps well in the fridge in an airtight container for a few days.

Nutritional benefits:
Olives are rich in antioxidants and healthy fats, while leeks provide a good supply of vitamins and minerals, making them an excellent ally for immune system health. This olive paste is not only delicious but also packed with health benefits.

Frequently asked questions:
1. Can I use green olives instead of black olives?
Yes, green olives can be used, but the flavor will be different; they are more bitter and less sweet than black olives.
2. What other herbs can I add?
You can experiment with herbs like oregano, parsley, or chives, depending on your personal preferences.
3. How can I turn this recipe into a main dish?
The olive paste can be mixed with cooked pasta or used as a sauce for grilled meat.

I encourage you to explore this recipe and adapt it to your tastes! Cooking is an art, and every recipe is an opportunity to express your creativity in the kitchen. Enjoy making the olive paste with aromatic herbs!