Olive Bread

17:17:00 by

Method of Olive Bread

Heat 4 tbsps extra virgin olive oil in a non stick pan. Drain black and green olives and place them in a bowl. Add prunes and pickled jalapenos and mix.

Add onions to the pan and saute for 2-3 minutes. Put the olive-prune mixture into a mixer jar. Add balsamic vinegar and grind. Add ¼ cup extra virgin olive oil and continue to grind to a coarse mixture.

Crush garlic cloves and add to the onions and saute till golden. Switch off heat and add ground olive-prune mixture and mix well.

Diagonally slice a baguette and toast in a non stick pan. Drizzle a little extra virgin olive oil over the bread and toast, turning sides, till both sides are a light golden.

Place hung yogurt in a bowl, add 2 tbsps of the olive mixture, salt and mix well. Spread the olive-prune mixture on some of the toasts and the hung yogurt-olive-prune mixture over some others. Garnish them with small sprigs of parsley and serve.

Black olives,sliced1 bottle
Green olives,sliced1 bottle
French bread1
Extra virgin olive oil4 tablespoons + 1/2 cup
Prunes,roughly chopped10-12
Pickled jalapenos,sliced2
Onions,chopped2 medium
Balsamic vinegar3 tablespoons
Garlic5-6 cloves
Hung yogurt2 tablespoons
Saltto taste
Fresh parsleya few sprigs


Post a Comment