Black olive cream with croutons 10 servings

Preparation method

Cut the onion into thin, even slices to ensure they cook evenly. This will add a pleasant flavor and a crunchy texture to the final dish. While we are dealing with the onion, it's time to prepare the olives. Drain the olives from the canning liquid so it doesn't affect the consistency and taste of the dish. Once well drained, we can slice them or leave them whole, depending on personal preference.

Meanwhile, take a slice of bread and cut it into small cubes, about 1-2 cm. These cubes will be transformed into delicious croutons, which will add an extra flavor and crunch. Preheat the oven to 180 degrees Celsius. Place the bread cubes on a baking sheet lined with parchment paper, drizzle with a little olive oil, and sprinkle with salt and pepper to taste. Mix well so they soak evenly in the oil, then place them in the oven for about 10-15 minutes or until golden and crispy.

In a large pot, add a little olive oil and heat over medium heat. Once the oil is hot, add the sliced onion and let it sauté. Stir occasionally to ensure it browns evenly until it becomes soft and translucent, which will take about 5-7 minutes. Then, add the prepared olives and continue cooking for another 3-4 minutes, so the flavors blend perfectly.

To add an even more intense flavor, you can drizzle with a little white wine or lemon juice, depending on your preference. This will bring a note of freshness to the dish. Let everything simmer on low heat for a few minutes, stirring constantly, until the liquid reduces and the flavors concentrate.

After the croutons come out of the oven and are perfectly browned, you can add them to the onion and olive mixture, gently mixing to integrate them. This is a versatile dish that can be served as an appetizer or as a side dish with a main course. Optionally, you can also add fresh herbs, such as parsley or basil, for an extra touch of color and flavor. Enjoy and savor every bite!