Olive almond paste with capers for baguettes and vegetables

Olive almond paste with capers for baguettes and vegetables

Category: Cold meals and snacks

Ingredients
olives	250 g
almond	150 g
capers	100 g
olive oil	50 ml
black pepper

Cooking method

• 
  
• 
  
• This unusual and nutritious pasta has been living in our refrigerator for ten years now. Of course, not as a leaven of bread that can be inherited ... But as a necessary and constantly renewable product.
  
• 
  
• And, of course, the recipe is adapted to family tastes: I take double the amount of almonds (not 75 g); I do not use hot mustard; and sometimes the husband asks to put three times less capers. In general, the ratio of olives-almonds-capers should be chosen according to your taste. I can only say that apart from her husband, none of the many tasters was left thinking "what to remove, what to add." And the most controversial ingredient here is capers (I appreciated and fell in love right away, with my entire cardiovascular system)
  
• 
  
• So:
  
• Pour boiling water over the almonds, leave for 2-3 minutes, put in a colander, then chop not very finely (I use a blender). Steaming is necessary to slightly soften the kernels, we don't need hard pieces! And you don't need to peel, the almond skin is the same bran, beneficial ... For the first time, grind it not into flour, small grains are needed for the structure of the paste; you will select the degree of grinding the next time - when repeating the recipe. The almonds can be roasted (but not for the first time! - try the original recipe first, as roasting will noticeably change the taste of the pasta).
  
• 
  
• Add olives and capers dried with a napkin to a blender, grind, adding a little olive oil.
  
• At the end, add pepper, always freshly ground - both the aroma and the benefits will not be lost.
  
• And at the end, you can add cognac.
  
• 
  
• We put the mass in tightly closing jars and put it in the refrigerator to infuse for 2-4 days. This is ideal, but completely edible and immediately; although the ingredients are very bright on their own and it's best to give them time to combine their tastes.
  

Time for preparing:

20 minutes (and 2-4 days for infusion)

Note

There was also cognac (2 tsp) in this recipe: as I understand it, this is for combining taste and for preservation; and without cognac, the pasta is in the refrigerator for a week or two, although with it the shelf life is stated - 8 weeks (did not check).

And I forgot to mention mustard - it was also recommended and ignored by me

And one more pleasant moment for travel lovers - this long-lasting paste is simply irreplaceable during hikes! Spread not only on bread, but also on baked potatoes or "in their uniforms" - both tasty and nutritious and an element of gourmand in Spartan conditions ...

About the spices that I use

For those who are familiar with my recipes for the first time:
For me, everything in this world is filled with meaning, like a Russian nesting doll - you open one by one, and you see that it's too early to stop
Likewise, spices are not just a delight in taste and aroma, they are a means that can help our body fix something, fill something with something ... Why stuff your body with artificial vitamins and minerals when it is enough to deal with your spices ...

Capers are not only delicious, but also very healthy - every 100 grams of kidneys contains 150 mg of vitamin C! And a noticeable amount of iodine for the thyroid gland, and a fairly large amount of the glycoside rutin - vitamin P (for me, for example, its property to strengthen the walls of blood vessels is important).

Almonds also contain minerals important for metabolism - potassium, phosphorus, copper and iron, and valuable vitamins (especially groups B and E).And as a food source of alpha-tocopherol, the most powerful and absorbable form of vitamin E, it is unmatched!
And of course, almonds are an alternative to animal protein sources.
And in folk medicine it is used for impaired renal function and to strengthen the brain and vision.

The recipe is awesome !!!! That's just super! Solves a lot of problems, at least for me. Thank you very much! I will try to do it in the coming days and will definitely report back.

The recipe is wonderful!

Need to try. Thank you!

For those who are familiar with my recipes for the first time:

and where can I get acquainted with your recipes?

[Сelfh, Cook, MariV]

Сelfh, Cook, MariV girls, thanks!

Sorry for not answering right away: now I'm writing from someone else's computer ...
something with the Internet or a computer happened well at night, even though I managed to send this recipe! And I wanted two ... They are connected like MariV avocado salad and refueling Caesar
You can come to me, I have known you all for so long just nowhere before KhPru there was a desire for "direct contact" and even then it was ripening for 1.5 years ...

And before the New Year I decided to share (it seems there is something) and began to collect a "portfolio"

So, Tanya-Selfh, sorry, if you misled, this is my first recipe from a number of prepared ones, which I will try to post as soon as possible

And the postscript about other recipes - I heard a lot about the new form and there was no usual experience, so I was afraid that later I would not be able to add new information, but I want my personal preferences from recipe to recipe to be understood.

Previously, this could be done by writing an introductory word in the Author's culinary theme (I saved up recipes especially for her, I was looking for a niche for myself ...), but I don't know what to do with the new rules: I saw the administrator's message in many author's themes "Theme will be closed "I came to my senses for a long time and thought and thought

Awesome idea. I want to try it already. I am not very good at capers in their natural form, but in combination with other products they give a lot. Need to do. Do you add unrefined oil? In principle, this is the place for him, you cannot fry it, but cold snacks are the place ...

Wah-wah-wah, what a recipe.

It is a pity that there are no capers in our stores .... We will wait for a trip to more decent cities.

[izumka]

Natal, I'm glad that I liked the idea.

I don’t sell capers with a spoon of not very salty capers, and I don’t eat pickled capers since childhood, but here is a rare exception - as a small addition in percentage terms, but it is thanks to her that unusual and for many pleasant nuance in taste

Yes, even IMHO - better French, not Spanish. Much that grew on Spanish soil is harsh for my taste: wines, olive oil, capers ... They say that the micro-elemental composition of food is important for nutrition (and this depends on the soil-water ... where it grew) So I, probably, Spanish soil-water composition is not suitable

And virgin olive oil from childhood, perhaps it was necessary to get used to it ... I know, healthy - but the taste ... I found a way out for myself - Greek Sofos, as well as refined ...

In general, you can experiment with oils, I have tried with sesame, peanut, and walnut. Well, for good reason, since the bright main melody - capers-olives - covers everything ...

izumka, do you really not have Ashanov-Perekrestkov? It seemed to me that we have Crossroads even in the countryside at every crossroads, but you will be closer to the west ...

[Nagira]

Nagira, in our "big" city with a little more than 20 thousand people there are no such stores. By the way, we don't have public transport either, we walk. True, a fixed-route taxi (one) has recently started to run, at the request of the elderly. You can walk the city from one region to another in 30 minutes. But we all love our town very much!

Yes, even IMHO - better French, not Spanish. Much that grew on Spanish soil is harsh for my taste: wines, olive oil, capers ...They say that the micro-elemental composition of food is important for nutrition (and this depends on the soil-water ... where it grew) So, probably, the composition of the Spanish soil-water is not suitable for me

And in our village hypermarket Globus only Spanish capers, so we have no choice. Although, probably, it was possible to travel to other shops. Well, if only I knew And since everything has already been bought at lunchtime, I will do from what I have

[Celfh]

Wow, Celfh operativeness

but in capers, so this is a current wish ... For the first time add a little and try - here it is possible at any stage ...

Anyway, there are capers here - seasoning, base, and without it

izumka, I myself was born and raised in the same (almost) small town in the Kuban; and I love him too

Yes, even now I do not live in Moscow or St. Petersburg; I think not all my neighbors know what capers are and where they are sold

And try without these kaportsov Or maybe you collect a parcel?

[Nagira]

Nagira, have you tried to do without capers?

Nagira, we're going to Donetsk on Saturday, I think they should be in the Metro. By the way, I have never tried them in my life.

[Cook]

CookI always add capers - I love them

BUT - at any stage of cooking with successive insertion into a blender, you can taste what you get; that's why she suggested that she tasted at different stages

and for spice, if you don't have enough - add mustard, I forgot to mention it, because I don't like it; fixed now

izumka, I've never been to the Metro, we have it too far away and some corporate cards are needed there, but there, they say, what is not there ...

And you don't need to try capers by themselves, they are here (and most likely from you) only pickled are sold, sooo pickled They are like a seasoning; well, you can, of course, lick the mustard to assess the taste, but you won't be a spoon; add to some sauce, then appreciate. The French are very fond of adding to gravy-sauces, for example, in the classic Nicoise salad in dressing, this is a must-have ingredient ...

This is what I understand, and it’s tasty and useful, you’ll download it. And I'm pickling nasturtium seeds. Can't be distinguished from capers. There is also a jar, you need to try them in your recipe.

And I'm pickling nasturtium seeds. Can't be distinguished from capers. There is also a jar, you need to try them in your recipe.

As I envy you, I also wanted to replace capers with nasturtium, for several years I tried to grow it on my loggia, since we don't have a dacha more precisely - I wanted not to pickle, but to pickle, I don't like vinegar and lemon will not help here ... So I still dream of our loggia is not glazed, but it faces the southeast - in general, everything burns out

[Nagira]

Nagira, what an interesting recipe you have. I really like salads with capers, but I'm not friends with olives. Although the husband and son love them. Maybe I'll try to cook for them. Thanks for the recipe.

[Vitalinka]

Vitalinka, Thank you!
But I think about replacing olives, and so far nothing worthwhile, in the sense of equivalent to their taste - oily-sour-spicy - I did not remember, I did not come up with
In general, I myself did not like them for a very long time, unlike olives.

But I can say in secret: the main thing is to find a component that will reconcile you with this taste-aroma so that you will fall in love! This is a well-known technique in cooking and aromatherapy, in the latter it is called complementarity. And since our taste is associated with aromas, then olives do not necessarily have some kind of fruit-vegetable-berry - you can try to pick up the aroma. What reconciled me with olives - I don't remember, BUT ...
As proof, I can cite a recent incident from my life: I have always disliked cardamom (yes, many people treat it that way ..), but I could not help but look here on the forum in one New Year's theme "Spicy Bedouin coffee", although the needs I don't have coffee in my coffee ... but the word spice is like a magnet for me

I myself drink coffee twice a year and only in beans, I love the aroma more than the taste. And after talking to the topic, I decided - why not try it ?! With cardamom ?!
I was SHOCKED, STUNNED AND DEFEATED
As a result, I LOVED these green boxes

The coffee aroma was thus complementary to cardamom - for me
Now I put it safely into my favorite gingerbread, which I previously deprived of this spice.
And I found a drink for myself, because the coffee is not mine: and it turned out not in Bedouin, but in Chinese - tea with cardamom.

Teach me to love cinnamon. A?

I hate her. Be-e-e-e ... Kinzu learned, but I'm not friends with cinnamon yet. I even found a pair of caraway seeds, but she did not.

[Nagira]

Nagira I have a question about technology ... What does steaming almonds give? And if you want to fry, do you need to stew? Something I didn't understand ... And yet, is it possible to replace olives with olives, or it won't be the same ... Somehow I'm not very olives And also about tea with cardamom - how do you do with cardamom, grind on a coffee grinder or? More details, I also want to try this tea. And there is cardamom, once for some reason I decided that I needed and bought ...

And then, probably, there were manipulations to clean the almonds from the husk. Usually this is what they steamed for.

So you can not steam it, but just fry it and that's it? And how then to be with the husk ???

No, they scald it, remove the husk (it shoots out of it directly when pressed), and then fry and chop.

[Scarecrow]

Scarecrow Thank you!!!

[Nagira]

Girls, sorry, today I have new hanging cabinets in the kitchen - 9pcs! nice, but troublesome (light green where do fans of light green go to?). I decided to take a break, looked in, and then posts!

Nagira I have a question about technology ... What does steaming almonds give? And if you want to fry, do you need to stew?

BlackHairedGirlyou have so many questions that the answer will be long
1. What does steaming almonds give?
Good quality almonds are usually very dry, that is, they are hard, and the grinding should not be too fine, which means that hard pieces are not going anywhere.

And you don't need to peel off the skin! I do this only in extreme, aesthetically desperate situations - in confectionery. These are pure bran, healthy, so this is where they belong!

2. And if you want to fry, do you need to stew?
No, but the issue of solids is solved by finer grinding. BUT - try it first with unfried, the pasta already has a very bright taste, my husband did not like it with fried, I gave this advice - how, without changing the ingredients, you can play with taste ... when you are tired ...

3. And yet, is it possible to replace olives with olives or it won't be the same ...
I love olives and olives alike and I have a recipe for pasta with olives, but with different ingredients. For my taste - sourness and spice, different in olives and capers, becomes voluminous and harmonious, and olives cannot combine with capers (IMHO - like ketchup and mayonnaise)
And I have not thought of stirring the pasta of olives yet - it is not as bright and suitable for many things as olive.

4. And about tea with cardamom - what do you do with cardamom, do you grind on a coffee grinder or?
The whole aroma is in small grains, it is enough to knead and grind the pods in a mortar. I take 3 boxes for 1-2 tsp. tea.
And a counter question - is there no rejection of cardamom? This is not tea for me, coffee helped

Natal, thank you for being on duty at Temka!

Teach me to love cinnamon. A?

I hate her. Be-e-e-e ... Kinzu learned, but I'm not friends with cinnamon yet. I even found a pair of caraway seeds, but she did not.

I love cinnamon, so offhand I can only call a complimentary aroma (essential oil) - citronella (lemongrass, lemon sorghum). One of 55 species is sold at Crossroads in a tea set made from various fresh herbs, such pieces of stems that stand out sharply among our thyme, mint ... have you seen it? I know that it reduces appetite, not a bad property, eh ?! In Latin, it is Andropogon nardus, the mannica family or bluegrass. Maybe you can grow it yourself, fortunately, there is where You will drink cinnamon-sorghum tea and not only fall in love with cinnamon, you will also lose weight

I am careful with caraway seeds - it seems not bad when I grind the grains in my hand, and in bakery or salty confectionery shops - the aroma interferes ... In cooking, however, I use it in mixtures.
What compliment did you find for him? And what reconciled with cilantro?

I know Lemon Sorghum, but I don't remember at all. Need to search.

After baking, cumin in thin unleavened dough has a very mild aroma, I can't even believe that there is so much of it (chicken in caraway dough).

And with cilantro they reconciled khinkali (minced meat, meat) and heat treatment. Then I started eating fresh.

So what is it called? Where have I been since the 22nd? I have a jar of capers for two years now, probably. I didn't know what to do with it .... I have everything for this recipe and I love all sorts of spreads.

I am with a report and a huge plus! delicious .
I tried capers for the first time. When I tasted it from a jar ... I didn't like it ... to put it mildly. But my cardiovascular system also said: Do, Tanya, do. It’s so good to combine the useful with the pleasant.

Pasta with a very interesting taste. And I like it!

Virgo, and yesterday I "pierced"! In Ashan I bought everything except nuts.

Virgo, and yesterday I "pierced"! In Ashan I bought everything except nuts.

I had the same story. I bought everything except the nuts. They were in my stash. I was going to do it, but there are no nuts.

And I have a question. Here are the olives and capers, the weight is indicated, and the weight is also indicated on the jar with them, but as far as I understand, it is with the liquid. Need to count what's on the jar or drain the liquid and then weigh?
I have German capers, the jar says nett 45g, and I don’t understand another 30g. I opened the jar and weighed it with brine -59gr, drained the brine 33gr.
What do we count? It's the same story with olives.

Oops ... a puncture with olives, my husband cracked, there were only shrimps inside I'll have to stomp into the store ...

It seems to me that the weight should be counted without liquid.

When I was buying olives, I didn’t look at what was on the packaging: gross or net. It turned out gross. So I did from what was. From 160gr. olives. Accordingly, capers were also found in smaller quantities. Well, I just by eye, without recounting, slightly reduced the amount of almonds. Did such a loose handling of the recipe taste? I do not know. But still very tasty

[Nagira]

Nagira Thanks for the clarification! Significantly, like this: we steam it, and without peeling the skin, immediately into the blender!

That's it .... The pasta is done .... it's in the fridge ... Nagira, thanks for the recipe.
My almonds turned out to be fried, and there are only 30 g of capers in a jar. I divided all the ingredients into three and it turned out quite a bit, but it's enough to taste it. The first impression is still incomprehensible - something unusual and unusual, and I liked it, and did not say that Ah ..... Well, I hope that Ah will be later, when everything becomes friends ... We must be puzzled and buy everything correct - French capers , unroasted almonds ...

[Сelfh,]

Сelfh, Tanyusha, you are just a meteor! Have already tasted And the departure from the recipe - I wrote that I do it differently, my husband sometimes asks to reduce capers ... Or, too, there are fewer nuts and olives ... The main thing is to like the option!
I am very glad that you liked it, thanks for the photo report

lega, Checkmark, I’m probably late with the answer But still I’ll answer: the first time fewer capers is not a disaster! On the contrary - the taste is unfamiliar and spicy, you can start with homeopathic doses. Successful experiment!

While writing, you have already done everything! Well, I will not correct it, I will only add it. Wait 2-4 days, then appreciate the taste. And about fried almonds - yes, a completely different taste, harder (though I generally had freshly fried almonds).
And about Ah! This is just a solid, satisfying and healthy product, and not at all exquisite. I hope that I misled a few people with an unusual combination of ingredients And yes, there are no guarantees that you will like an unusual taste

BlackHairedGirl, dear, everything is correct Only grind not to flour

After baking, cumin in thin unleavened dough has a very mild aroma, I can't even believe that there is so much of it (chicken in caraway dough).

And with cilantro they reconciled khinkali (minced meat, meat) and heat treatment. Then I started eating fresh.

Ehhh, chicken ... minced meat ... won't work on vegetarians, nope

Ehhh, chicken ... minced meat ... won't work on vegetarians, nope

No, okay minced meat. And the chicken contains the caraway dough, not the chicken itself. Wrap the zucchini in it ...

I'm here about cumin. In Vedic cooking, it is recommended to fry all the spices, after this procedure they sound absolutely new. Or does it not work either? And what about the combination with cauliflower and cabbage in general? And what about lassi with cumin?

Well, here ordinary cooking advises to keep them in a hot frying pan for a minute. Then the essential oils manifest.

[Nagira]

Finally made it.

I didn't have enough oil. But it doesn't matter, I'll add it later.

The taste is very interesting.

Nagira , thank you very much for the recipe! Thank you very much.

Nagira, a huge plus for you for a delicious recipe !!! Today I cooked it, it is impossible to come off, I love capers, but in such an unusual combination it is simply incomparable! Thank you!

No, okay minced meat. And the chicken contains the caraway dough, not the chicken itself. Wrap the zucchini in it ...

Natal, and I decided that chicken juices also affect symbiosis ... I'll try zucchini

[Cook]

Cook, how beautiful! - and a generous sandwich, and strawberries ...

Cvetaalhow glad I am that you liked it!

Girls, only the full taste will open in 2-4 days, do not rush! No, nothing new, of course, will appear, just the taste will become softer, perhaps

And still I wonder, did any of those who tried cognac added?
Sometimes I also replaced with rum, the main thing is the strength, but not vodka

[milvok]

milvok, thanks for your concern Of course, and I fry, if not in baking ...
Actually, I don't have an active aversion to caraway seeds, well, milk - you don't always want it this way - I'll look, remember, smell it and say to myself: "Yes, next time, probably ..."
I just wish I could love him more

But with lassi - an interesting thought! I'll try tomorrow

[Nagira]

Nagira , I added cognac, about half a teaspoon, a slight aroma and a hint of piquancy was present when the sample was taken, the remnants of the paste are infused in the refrigerator, she will not live for 2-3 days

Nagira, I made pasta too! Capers were purchased for the first time. I really liked the pasta, only it came out a little dry for me, I was probably greedy for butter. But I really liked it, especially put it in my mouth a little and savor it, thank you
And I also think that this pasta can probably be added to a salad (cucumbers, tomatoes, herbs), I think it should add spice.

Nagira, today made with almonds from the Crimea (which they themselves collected - very fragrant). In the recipe, I halved all the ingredients and without cognac.
Ooooo delicious
I don’t know if I’ll try the present taste of pasta
p. s. The most time-consuming thing seemed to me to peel the almonds.
WAITING FOR YOUR NEW RECIPES