One of two recipes I called black gold. The first one far less posh than the other, that will follow, but delicious nevertheless. It goes well on these fresh cheese slices, but it’ll do perfectly on crostini as well, with steamed potatoes, and so on… The only fiddly thing about is, is deseed the olives, if you – like I did – had not the chance to find ones that already are.
- fresh cheese
- black olives
- flat leave parsley
- lemon zest & juice
- olive oil
- yeah! as a first, deseed all the olives, that’ll take a while;
- put the olives, along with the parsley, the chilli, a clove of garlic, the lemon zest and juice in the mixer and blizz it;
- while doing it add the olive oil in a drizzle and season to taste;
- slice the fresh cheese, add a little bit of the paste on top.