Learn how to make an olive pate or tapenade. This sauce to spread olives is elegant, colorful and delicious so don waste more time and follow the easy recipe for you to enjoy it and home right now.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make olive sauce: |
| 200 grams of chamomile 50 grams of caparra 1 small onion unit (heart) 1 jet of olive oil ½ glass of bird broth or vegetables ½ small glass of smell of cherp 1 pinch of salt 1 PINK OF PEPPER |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make olive sauce:
1. The olive and caparrons are chopped with a knife. The onion is very finely pica.
2. The pan is covered with the oil, the onion is thrown and bleached over medium heat; When it is transparent, olives are incorporated, sauté over medium heat.
3. After a couple of minutes or three stirring frequently, the caps are added. Everything is cooked – more than frying for a couple more minutes, stirring almost continuously.
4. the odorous is heated by putting it in a saucepan on the flame; When it is very hot, the fire of the pan climbs to the maximum.
5. A few seconds are expected, the odorous on it is poured and flamea. It is not as successful as with a brandy, which because it is of greater degree is easier combustion.
6. But leaves a taste closer to the olive, and does not matter if it goes out before; Already off, the high heat is left a little more so that the alcohol evaporates.
7. The broth is incorporated. Another boiling of just a minute or less, to evaporate, and … to the crusher! It then passes through the Chinese (or a strainer).
8. It is a kind of greenish cream, very beautiful, hugely tasty, which almost likely will not need salt but a pepper blow. If you have to clarify it, … a little more broth and a slight boil.
