Foundation Waterproof

The olive paté, to give a touch of flavor and spice to a dish of vegetables, pasta or fish

To give a touch of flavor and spice to a dish of vegetables, pasta or fish, just a spoonful of this soft brown paste, made from ripe olives, typical of the cuisine of Provence and the Riviera
dark paste which is obtained by chopping the olives is easily found throughout the coastal strip from the Ligurian Riviera di Ponente to Provence.

Along this fascinating and picturesque road winds through a variety of dishes with the flavors of the sea, sun, fish and vegetables that grow on the terraced hills. In Provence called tapenade and spread with abundance on soft and crisp slices of baguette, or served with the delicious goat cheese. In Italy this product, called "pate of olives, "is consumed, diluted with a little 'butter (just a veil) over the slices of bread

RAW SEASON
Ingredients: serves 4
a jar of olive paste - a red pepper - a green pepper - celery rib - butter - salt

Preparation: Clean, wash, dry and flaky divide the red pepper, the green and reduce the number of regular celery sticks. Work the butter with a whisk turning it into foam, then mix with a few tablespoons of olive paste, a pinch of salt and then spread the mixture onto the slices of bell pepper.

Place them in a dish Oval serving alternating colors and inserting, between one and another, sticks of celery. Garnish with parsley sprigs and keep refrigerated until time to present the dish to the table.

MEDITERRANEAN
homemade heated in the oven because it enhances the flavor and taste. The homemade tomato sauce acquires a personality stronger by adding plenty of olive paste, pour over pasta, complemented by a generous sprinkling of hard cheese, this sauce enriched ends up transforming the simplest of Mediterranean dishes in a cheerful color palette.

To avoid the risk that the jar of olive pate remains unused, recommended for use with a touch of fantasy and make it a valuable help in the kitchen and table. We see below how to transform simple recipes into real "gourmet specialties.

If you liked the article, subscribe to the feed by clicking the image below to stay updated on new blog content:

Last post published
15/05 - The spinach, sturdily built, and strengthening anti-anemic, it is a plant of iron 15 / 05 - The Riesling is a white grape variety originating in the Rhine Valley 15/05 - Limoncello: An important meal in Italy often ends with a liquor 19/04 - In beautiful Sicilian fishing Settembrina Leonforte ages in a surprising way 19/04 - If the gardener is greedy in the pot put a flower: a guide to vegetables terrazo 19/04 - Grape drink, eat grapes: the grapes protagonists of the dishes require the nectar of grapes 09/03 - medicinal wines, a novelty that is the most popular in these recent years
	Health & Wellness
	15/05 - Graft in autumn bonsai 15/05 - Hobby Bonsai: How do you retrieve the tree from the ground 11/05 - Torta Salata con Verdure 11/05 - Plumcake al Limone Candito 11/05 - Hobby Bonsai: L'Innesto a pezza è più difficoltoso nell'esecuzione di quello a scudetto 11/05 - Tagliatelle allo spada 02/05 - Carpaccio di salmone con salsa all'aneto 02/05 - Zuppa di porcini 29/04 - ravioli di ricotta 29/04 - Pastel de bodas 29/04 - Cake mussels 18/04 - Tyrolean dumplings 18/04 - Tamales de pollo 09/04 - macaroni guitar 09/04 - cake with ice cream and raspberry sauce