Olive Spread For Crostini
This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.
Yield
4 servingsPrep
20 minCook
20 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 |
garlic cloves
quartered lengthwise |
*
|
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
golden raisins
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 1 ¼ | cups |
kalamata olives
pitted, chopped |
*
|
| 1 | cup |
green olives
pitted, chopped |
*
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
orange juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 |
garlic cloves
quartered lengthwise |
*
|
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
golden raisins
|
|
| 79 | ml |
white wine
dry |
*
|
| 296 | ml |
kalamata olives
pitted, chopped |
*
|
| 237 | ml |
green olives
pitted, chopped |
*
|
| 5 | ml |
fennel seeds
|
|
| 15 | ml |
orange zest
grated |
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
orange juice
fresh |
|
Directions
Put the garlic and 2 tablespoons of the olive oil in a small skillet.
Simmer the garlic over medium low heat until it is sweet and tender but not mushy, about 15 minutes.
Meanwhile put the raisins in a small saucepan add the wine, and simmer over low heat 7 to 10 minutes to plump the raisins.
In a mixing bowl combine the garlic and raisins with the chopped olives.
Season the mixture with the fennel seeds and citrus zests, then toss with the remaining ¼ cup olive oil and orange juice .
Let the mixture sit at room temperature for a few hours to mellow the flavors.
Spoon the mixture on warm polenta crostini.
Makes about 2½ cups, enough for 48 crostini.
