Olive paste - Morgenster Green Olive paste 130g

REGION: Somerset West
ALTITUDE: 50m – 235m

CULTIVAR(S): A variety of green olives are used to make Morgenster Green Olive Paste.

PRODUCTION METHOD: Cured olives are de-pipped and ground to form a smooth paste which is moistened with the addition of Morgenster Extra Virgin olive oil and seasoned with a touch of Sea Salt.

Morgenster’s Green Olive paste is made by grinding cured, stoned olives to a smooth paste. Sometimes confused with tapenade, this olive paste is made with the addition of a little sea salt and some Morgenster Extra Virgin Olive oil. It can easily be converted into a traditional tapenade with the addition of chopped anchovy and garlic – or make your very own version of tapenade by adding one or two of your favourite ingredients – try chili, lemon grass, freshly grated stem ginger or chopped fresh basil leaves.

Oil maker comments by Gerrie Duvenage.

TASTE: Unmistakably olive and yet often enjoyed by people who don’t eat olives. Slightly drier than the black version this piquant savoury spread adds zing to snacks and meals.

SERVING SUGGESTIONS: This is a wonderfully versatile product; use a teaspoon full to enhance your favourite salad dressing, stir into tuna or chicken mayonnaise, spread on toasted bruschetta and top with cold meats or cheese, stir into steaming hot pasta for a quick meal or add to pasta salad, spread onto a pizza base with or instead of the tomato topping.

RECIPE

Fig and Olive Tapenade
1 cup chopped dried figs
1/2 cup water
1 tbsp Morgenster Extra Virgin olive oil
2 tbsp balsamic vinegar
1 tsp each dried rosemary & thyme
1/4 tsp cayenne pepper
2/3 cup Morgenster green olive paste
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
240gm package cream cheese
Combine figs & water, bring to a boil, cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme and cayenne. Add Olive paste and garlic, mix well. Season to taste. Refrigerate to allow flavours to blend. Unwrap cream cheese
block, and place on a serving platter. Spoon
tapenade over cheese, and sprinkle with
walnuts. Serve with sliced Ciabatta.