Best Black Olive Anchovy Caper Spread Garum Recipes

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BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)



Black Olive, Anchovy, & Caper Spread (Garum) image

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"

Provided by TxGriffLover

Categories     Low Protein

Time 1h10m

Yield 1 3/4 cups

Number Of Ingredients 9

2 cups pitted black olives, such as nicoise (see note)
4 anchovy fillets, chopped and mashed with a fork
2 tablespoons capers, drained
1 large garlic clove, crushed with a garlic press
1 large hard-cooked egg yolk, mashed with a fork
2 tablespoons dark rum (or brandy)
1/2 teaspoon Dijon mustard
4 tablespoons fragrant extra virgin olive oil
grilled bread, toast or breadstick, for serving

Steps:

  • Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
  • Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9

TAPENADE



Tapenade image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Steps:

  • Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
  • Serve on toasts.

OLIVE-CAPER SPREAD



Olive-Caper Spread image

Make and share this Olive-Caper Spread recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 10

8 ounces black olives in brine, pitted (about 1 cup)
1/4 cup extra virgin olive oil
1/2 lemon, juice and zest of, grated
3 small garlic cloves, minced
fresh ground black pepper (about 5-6 turns of the grinder)
1/8 teaspoon salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon chopped fresh basil (or 1/2 tsp. dried)
2 tablespoons capers, drained
salt

Steps:

  • In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
  • Cover and refrigerate to allow flavors to blend for several hours.
  • Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
  • Refrigerate until serving(can be prepared 4 days ahead).
  • Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!

Nutrition Facts : Calories 765.6, Fat 78.7, SaturatedFat 10.8, Sodium 2796.7, Carbohydrate 20.5, Fiber 8.4, Sugar 0.8, Protein 3.1

ROASTED FISH BRUSCHETTA



Roasted Fish Bruschetta image

A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise--even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy--it MAKES the dish!

Provided by spicyperspective

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ripe tomatoes, chopped
1/2 cup finely chopped onion
5 -6 anchovy fillets, minced (or 2 tsp. anchovy paste)
2 cloves garlic, minced
1 tablespoon tomato paste
4 white fish fillets
country bread
1/2 cup fresh basil leaf
oil, salt and pepper

Steps:

  • Preheat oven to 475 degrees F.
  • Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
  • Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
  • Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
  • Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
  • Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
  • To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

Nutrition Facts : Calories 170.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.9, Sodium 293.1, Carbohydrate 17.1, Fiber 2.6, Sugar 4.6, Protein 21.8

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