It's a simple, basic recipe, really, all you need is olives, extra virgin olive oil and balsamic vinegar. Just blend the stoned olives with 2-3 spoons of olive oil and one spoon of balsamic vinegar and there you go, you'll have the most delicious, organic, chemical compound-free black olive puree, ready to serve with fresh ciabatta.
To say that I love olives is an understatement. The beauty and the timelessness of the olive tree have always gripped me.
|olive tree branch at Chateau d'Estoublon Mogador|
|detail of vintage olive oil press|