Lately I haven’t been in a writing mode. Well, probably you noticed already since my posts are showing up with more temporal spacing between them. First it was due to the pregnancy fatigue but now I’m feeling a little better. However something has changed in this space of time. All the turmoil that is going on around the world makes me think how silly and without purpose are this posts about food or just some inside news on this or that. Maybe my kids will be interested in reading these some years from now and at least have some homemade recipes published; to see what I was thinking around each one or have some revived memory about an episode. Other than that, what’s this all about?
Nevertheless I’m restarting to have an interest in the kitchen again. Good for me (wink). And I have many pictures from recipes I made a few months ago. Like this one. Simple, effortless and savory. I used kalamata olives, so if you tell me I’m trying to help the Greek economy, I don’t mind thank you. Actually, kalamata are probably the kind of olives I find tasty around here; many others I tried are too bland or just a delusion. How I wish to find some good Portuguese olives in the store. If only the Portuguese government have more concern about helping the exportation of so many quality products that Portugal have to offer. After all, in a time where the economy is struggling the best way out is to increase the international market, pushing the exportation of Portuguese brands, companies and products. I understand the good intentions of promoting the brands in embassies like suggested by the foreign affairs minister. What I don’t understand is not doing themselves the distribution of great products and just let other countries explore the land and distribute a national product across the globe branded as if it is from a different country. This recent news about a Spanish group that is producing in the Portuguese region of Alentejo extra virgin olive oil to be sell with Italian labels, not even mentioning the country of origin got me thinking. How this is allowed? A high quality olive oil that could be a reference of the region where it is produced is instead enriching other regions that have lower quality olive oil. Not to mention that what is sold for 2,5 euros in Portugal can reach up to 50 euros for the American consumer. So wrong. I believe Portugal can do better than this.
Economy apart, and hopefully with some fair trade product, this olive spread is super easy to prepare. The traditional way to do it is with just olives and olive oil. Here the quality of the olives is the basic of the recipe: the taste of the olive will be the taste of the spread. So please pick the best you can find. I added some fresh parsley and garlic for a kick. If you’re not a fan of strong raw garlic taste I recommend to decrease the number of cloves, the way I made it is quite strong. Can be well preserved for up to one year, though probably never lasts that long. This batch just spent one night in the fridge and the two jars were enjoyed spread on some homemade whole wheat pita bread like seen in the picture below (pita bread recipe to follow soon).
- 2 cups black kalamata olives
- 1/3 cup extra virgin olive oil
- 6 to 8 garlic cloves, peeled
- handful of fresh parsley
- Insert all ingredients in a food processor and pulse until desired consistency.
- Transfer into a jar and refrigerate until serving.
- Makes two small jars.