Recipe: Crushed Olives with Herbs

More

In addition to being a great seasoning for lamb, this paste, made of coarsely crushed olives with lemon and herbs, also makes a great tapenade-like hors d'oeuvre spooned onto toasted peasant bread. (Scale back the herbs if you're using the same herbs on the lamb). A few dried currants pounded in with the olives makes a nice counterpoint of flavor.

If you are in a hurry, use 3/4 cup prepared olive paste instead of the olive-herb mixture; brighten the flavor with a little lemon juice, zest, and minced fresh thyme or rosemary.

Makes about ¾ cup.

    • Scant 1/2 teaspoon minced garlic
    • 2 teaspoons fresh thyme leaves
    • 3/4 teaspoon chopped fresh rosemary
    • 3/4 teaspoon grated lemon zest
    • Pinch salt
    • 1 1/4 cups (1/2 pound) pitted, ripe, brine-cured black olives, such as Calamata or Gaeta, coarsely chopped
    • 1 tablespoon extra-virgin olive oil

In a mortar, pound together the garlic, thyme, rosemary, lemon zest, and a pinch of the salt. Gradually add the olives and the olive oil. Pound to a coarse paste. Alternatively, combine these ingredients in a food processor, pulsing to a chunky mash.

Jump to comments
Presented by

Sally Schneider writes The Improvised Life, a lifestyle blog about improvising as a daily practice. Her cookbook The Improvisational Cook is now out in paperback. More

Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.

Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.
Get Today's Top Stories in Your Inbox (preview)

Adventures in Legal Weed

Colorado is now well into its first year as the first state to legalize recreational marijuana. How's it going? James Hamblin visits Aspen.


Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

Adventures in Legal Weed

Colorado is now well into its first year as the first state to legalize recreational marijuana. How's it going? James Hamblin visits Aspen.

Video

What Makes a Story Great?

The storytellers behind House of CardsandThis American Life reflect on the creative process.

Video

Tracing Sriracha's Origin to Thailand

Ever wonder how the wildly popular hot sauce got its name? It all started in Si Racha.

Video

Where Confiscated Wildlife Ends Up

A government facility outside of Denver houses more than a million products of the illegal wildlife trade, from tigers and bears to bald eagles.

Video

Is Wine Healthy?

James Hamblin prepares to impress his date with knowledge about the health benefits of wine.

Video

The World's Largest Balloon Festival

Nine days, more than 700 balloons, and a whole lot of hot air

Writers

Up
Down

More in Health

From This Author

Just In