Monday, August 23, 2010

BOSS Pate: Black Olive & ShipkaS Pepper Spread

Ingredients for a Shipkas olive spread
This a strong, hot, but still complex olive spread using semi-cured black olives, garlic, capers, and "Bulgarian Carrot" or shipkas peppers. I've already made it three times and have been enjoying and sharing it with friends over the last 5-6 weeks.

The semi-cured olives are ridiculously inexpensive ($2.59@lb at our local Sis Deli in Los Feliz) and the shipkas, a gorgeous medium-to-hot pepper that was allegedly smuggled across the Iron Curtain, are courtesy of Grassy Knolls - aka our hillside back yard garden.

Here's the recipe that I lashed up after researching tapenades:
  • 1/2 cup of semi-cured black olives (a 1/2 cup AFTER pitting)
  • 6 cloves of garlic
  • 2 medium sized shipkas peppers (~2-3 inches long)
  • 10-12 capers
  • 1 tsp of olive oil
  • 1 tsp of balsamic vinegar
Pit the olives and roughly chop the garlic, peppers (do not seed until you've tried this recipe once full bore and want to adjust the heat), and capers and toss into a small food processor. Add a teaspoon of good olive oil and a teaspoon of balsamic vinegar (I use a dark cherry artisan vinegar) and chop/grind for a few cycles, just enough to make a thick, spreadable paste.

This will last for some time refrigerated and I've mainly used it as a sandwich spread with homemade focaccia and ciabatta (especially delightful on toast).

Shipkas aka Capsicum annuum aka 'Bulgarian Carrot' coming into maturity at Grassy Knolls

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