Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 119

This can be served as part of a selection of starters or dips, or as part of a tapas platter, perhaps with some crunchy salted almonds, celery sticks, radishes and spring onions. The better the olives, the better the flavour. You can use pitted ones if they look good, or buy them intact and pit them yourself (if you don’t have an olive pitter this is an arduous task, however).

SERVES 4–6

300g (11oz) green or black whole olives, or 225g (8oz) pitted olives

3 tbsp capers, drained, or rinsed and drained if preserved in salt

3 garlic cloves, crushed

3 sprigs of flat-leaf parsley, stalks removed

3 tbsp extra-virgin olive oil

a squeeze of lemon juice, to taste

a dash of Tabasco sauce (optional)

If using whole olives, remove the pits then purée with capers, garlic and parsley together with an electric hand blender or in a food processor.

Add the oil and blend well again to make a beautiful, thick mixture. Sharpen with a squeeze or two of lemon juice and perhaps a little dash of Tabasco for an extra kick, if you like.