260g green olives, pitted (Inolivia with almonds)
35g whole untoasted almonds
1 small clove garlic, peeled and minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed and squeezed dry
15g fresh basil leaves
125ml olive oil
Sea salt or kosher salt
Method Step 1: Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.)
Step 2: Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
Step 3: Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.
From My Paris Kitchen by David Lebovitz. (http://metro.co.uk/)
Olives are a very popular snack. They can be found in anything from cocktails to healthy salads. They add a delicious flavor to anything they touch and even taste great alone. This recipe for Stuffed and Fried Bar Olives is an interesting way to serve up olives. These are a delicious alternative to snatching them out of the jar.
The recipe is quicks and easy to execute. A food processor is needed to grind up the almonds. The olives are stuffed with a cream cheesy mixture that consists of cream cheese, spicy chorizo, and smoky almonds. These would go great with either an ice cold beer or a glass of wine. Imagine the salty flavor of the olive mixed with the chorizo, almonds and cream cheese. These are definitely something to try.
Two more delicacies are rising in price as lovers of fine food are coming to terms with a goat’s cheese shortage.
Premium olives and almonds will both be costing more, according to magazine The Grocer. Greece’s crop of Chalkidiki olives – often stuffed and used in premium chilled lines – is being picked now and could be down by as much as 80% on last year because of poor weather, it reported. This will push up costs and some suppliers predict consequent retail price increases of more than 50%. Meanwhile almond prices are expected to rise because of crop problems and growing demand.
Production in California – the world’s largest almond producer, at about 80% of global supply – is expected to be down 2% year on year for 2013/14. The decline may be partly the result of a fall in the local bee population, which hindered pollination. The main almond region in Spain – another major producer – suffered from exceptionally wet weather this spring, which cut the number of maturing almond plants. Demand for almonds is high, with China and India increasingly competing with European buyers for stocks. More encouragingly, Richard Waycott, president and chief executive of the California Almond Board, said while Californian production would be lower, “this will most likely still be the third-largest crop on record”.
Earlier this month, The Grocer said that Britain faced a goat’s cheese shortage because of increased demand and reduced supply.