All week I had great aspirations for cooking something warm and inviting today, but, as Boston has decided that it is fall - never mind that I have just bought 2 smart shirt dresses in an attempt to look more intellectual for nursing school - it is positively dreary outside! Heavy rain last night and all morning, *sigh*. So my amazing recipe for today must be pushed back until tomorrow evening or possibly Tuesday to accommodate the weather and oodles of pharmacology reading.
However, I do have a quick & easy recipe to share with you, a photo will be uploaded once I get off my butt and walk to the store to purchase some bread, cheese or any other logical accompaniment. (I suspect that I may be a bit melodramatic about walking in the rain as I do have an umbrella and it is about 5 minutes to Trader Joe's).
Las Ventas is a specialty Spanish foods shop in the South End of Boston. One of my (many) favorite items there is a black olive spread. Unlike tapenade, this spread has no capers, herbs or other added flavors. The result is a deep, pure olive taste. It is amazing on a sandwich or just spread over a crusty piece of bread.
I love visiting Las Ventas, but it is a bit of a trek from my apartment, so I have decided to attempt to replicate this savory spread at home.
Ingredients:
2 cup high quality Kalamata olives
1/3 cup EVOO
Sea salt, to taste
Garlic, minced (optional)
Remove pits from olives. Pulse in food processor or blender with olive oil until just combined. The mixture should retain a little texture. Add sea salt to taste.
Serve with your favorite combination of crackers, cheese, bread, vegetables and meat.
However, I do have a quick & easy recipe to share with you, a photo will be uploaded once I get off my butt and walk to the store to purchase some bread, cheese or any other logical accompaniment. (I suspect that I may be a bit melodramatic about walking in the rain as I do have an umbrella and it is about 5 minutes to Trader Joe's).
Las Ventas is a specialty Spanish foods shop in the South End of Boston. One of my (many) favorite items there is a black olive spread. Unlike tapenade, this spread has no capers, herbs or other added flavors. The result is a deep, pure olive taste. It is amazing on a sandwich or just spread over a crusty piece of bread.
I love visiting Las Ventas, but it is a bit of a trek from my apartment, so I have decided to attempt to replicate this savory spread at home.
Ingredients:
2 cup high quality Kalamata olives
1/3 cup EVOO
Sea salt, to taste
Garlic, minced (optional)
Remove pits from olives. Pulse in food processor or blender with olive oil until just combined. The mixture should retain a little texture. Add sea salt to taste.
Serve with your favorite combination of crackers, cheese, bread, vegetables and meat.
