BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Shihav
[email protected]This spread is a great way to use up leftover olives and anchovies.
Nasim Ahmad
[email protected]I'm not a huge fan of olives, but I really enjoyed this spread. It's not too olive-y and the anchovies and capers really balance out the flavor.
Isabella Rodriguez
[email protected]This spread is perfect for a quick and easy snack or appetizer.
Masindi Radzelani
[email protected]I love the way the anchovies and capers add a briny, salty flavor to the spread.
dustin osborne
[email protected]This spread is a great way to add some Mediterranean flavor to your next meal.
Ratul Sksh
[email protected]I've never had anything like this before. It's so unique and delicious.
Micheal Coffin
[email protected]This spread is so easy to make and it's always a hit with my guests. I highly recommend it.
Rod Gant
[email protected]I love the combination of olives, anchovies, and capers in this spread. It's the perfect balance of salty and savory.
Vikash Jaiswal
[email protected]I'm always looking for new and interesting appetizers to serve at parties. This spread is definitely a winner!
JM Malang
[email protected]This spread is a great way to use up leftover olives. It's also a great addition to a cheese platter.
nirpa rana
[email protected]I made this spread for a party and everyone loved it. It's so flavorful and addictive.
Md Monarul
[email protected]This recipe is a keeper! It's so easy to make and it tastes amazing. I highly recommend it.
Tony Blood
[email protected]I'm not a big fan of anchovies, but I really enjoyed this spread. The flavors are well-balanced and it's not too fishy.
DHA ABDULLAH
[email protected]This is a great recipe for a quick and easy appetizer. I also like to use it as a sandwich spread.
Prime Aries
[email protected]I've been making this spread for years and it's always a hit at parties.
Md Irshad Aalam
[email protected]This olive spread is a delightful blend of salty, briny, and tangy flavors. I love the addition of capers and anchovies, which give it a nice depth of flavor.