This recipe was given to us by our friend Alina Noll. She is truly such a kind and caring human being.
Peter and I had the luxury of spending a fabulous evening of dinner and drinks with Alina and her husband Bill, in London a few years ago. We knew then - the appreciation of gourmet food was mutual.
Alina whips up fabulous meals for her friends and family often - she has such a talent for cooking AND Interior Design! Season and Stir brings you easy vegan and vegetable soup recipes for nourishing meals that are both delicious and compassionate.
I can tell you with complete assurance this Olive appetizer is amazing - Alina really knows what she is doing in the kitchen!
I had the pleasure of tasting this at a recent get together - and Alina kindly shared the recipe with us - so you can make it too! Such a great appetizer when entertaining - and it looks so lovely on your charcuterie boards!
Ingredients:
- 2 cups of Mixture of Olives (choose your favorites)
- 1/3 to 1/2 cup of extra virgin olive oil - we have some fabulous olive oils - from Italy, Spain, Marrakesh and beyond.
- A pinch of red pepper flakes
- Garlic cloves to taste - minced fine
- 1/2 cup of pine nuts
Directions:
Alina utilizes the small prep food processor for this recipe - such a great, handy kitchen tool!
Throw the ingredients into the processor - your olives (reserve a few for the top), pour in the olive oil as needed, the red pepper flakes and the minced garlic and pine nuts.
Pulverize until smooth - as in the photo. She then puts some olives on top that she utilizes for decoration.
Enjoy!
Season and Stir has some Moroccan purple olives that have a taste all of their own - and would work exceptionally well in this recipe!