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With their robust taste, olives
are eminently suitable to combine with bread, and pulses, but ecspecially chickpeas, pasta and polenta, cheese particularly
goat's cheese and fetta, and strong flavors such as capers, garlic, lemon and chilli. And of course any combination of olives
and tomatoes is Mediterranean cruisine personified
Delicious any time of the day
Traditionally made in a mortar with pestle, I find that the
food processor does a good job, but make sure not to over process, the paste should be fefinitely not smooth
A north african sauce which transforms a plain grilled or pan fried piece
of fish, mead or chicken into something wonderfull and exotic
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