Description
Brindisa Empeltre black olive paste has a satisfyingly full flavour its the easy way to add an intense hit of olive to Spanish-style bruschetta.
This Brindisa olive paste is one of the purest olive pastes you can find. Black Empeltre olives are skinned and stoned, then pureed into a smooth paste with just a hint of salt.
For Spanish-style bruschetta, spread slices of toasted bread with a thin layer of the paste. Top with fresh, ripe tomatoes and a small amount of fresh minced garlic. Also try using the black olive paste with white fish such as cod, by combining with chopped tomatoes, garlic and capers for a flavourful fish topping.
Empeltre olives are native to the Spanish region of Aragon and ripen on the trees until late winter, giving them full, mellow flavour.
Ingredients: Empeltre olives (olives and salt).
Once opened, keep refrigerated and consume within 7 days.
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