Olive Fresca Verde
Recipe by Mandi Drohman
I love this recipe because it’s how I first discovered Castelvetrano olives, my favorite olives out there!
This spread is wonderful on focaccia or spooned over roasted eggplant. Add more olive oil and toss with orecchiette for a main dish.
All ingredients can be used to taste and it’s ok if you don’t have all of the fresh herbs, just use what you have on hand! Feel free to add or subtract ingredients (hello Pecorino Romano!) to make it your own.
Olive Fresca Verde
Makes about 1 cup
Prep time: 20 minutes
Ingredients
3 cloves garlic
1/2 cup of parsley, rough chopped
1/2 cup olive oil
3-4 anchovy fillets
2 tablespoons fresh oregano, rough chopped
1 sprig rosemary, rough chopped
2 tablespoons fresh thyme
Juice and zest of 1/2 a lemon
1/4 cup Castelvetrano olives, rough chopped
1 teaspoon salt (more to taste)
1 teaspoon fresh cracked black pepper
Method
In the bowl of a mortar and pestle, add garlic and salt and grind to a paste. Add some of the olive oil and all of the fresh herbs. Continue to grind until herbs have broken down and are well incorporated, but not completely puréed.
Once desired consistency is reached, add lemon juice, zest, and anchovies and incorporate. Then add olives and grind to desired consistency. Mix in remaining olive oil and pepper and serve as desired.
This spread is wonderful on focaccia or spooned over roasted eggplant. Add more olive oil and toss with orecchiette for a main dish.
All ingredients can be used to taste and it’s ok if you don’t have all of the fresh herbs, just use what you have on hand! Feel free to add or subtract ingredients (hello Pecorino Romano!) to make it your own.
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