Olives are an important part of the Mediterranean diet, and with good reason. In addition to being packed with vitamin E and other nutrients, they are high in healthy phytochemicals and monounsaturated fat, which may play a role in cardiovascular health. Consumption of olive oil may help prevent cancer, mitigate autoimmune disorders, and balance blood pressure and metabolism.
This week’s recipe features black olives in a crostini recipe fit to be served on Mount Olympus. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Let food be thy medicine and medicine be thy food ” — Hippocrates
Crostini With Black Olive Pesto
Panini, Bruschetta, Crostini, Viana La Place (1994)
Notes
Crostini (“little toasts”) make a great appetizer or snack. Bruschetta (“to roast over coals”) are similar but larger, using grilled whole slices of rustic Italian, country, or sourdough type bread.
Ingredients
- Black Olive Pesto
- 1 cup imported black olives in brine (Kalamata olives work well)
- Extra virgin olive oil
- 1 very small garlic clove, finely chopped
- 2 teaspoons lemon zest, preferably from an organic lemon (Meyer lemon is best, if available)
- 1 Tbsp capers
- Crostini
- 12–16 thin bread rounds, cut from a baguette-style loaf (this is a finer textured bread then that used for bruschetta [see below])
- Extra virgin olive oil
- Fresh ripe tomato, diced (optional)
- Fresh basil (optional)
Instructions
- Black Olive Pesto
- Pit the olives and place in a blender or food processor. Process until olives are either coarse- or fine-textured, depending on preference, adding enough olive oil to make a dense paste. Scrape out of the blender or processor and place in a small bowl. Stir in lemon zest and capers. Cover tightly and refrigerate until needed. The pesto keeps for weeks.
- Crostini
- Very lightly brush bread rounds on both sides with olive oil and arrange on a cookie sheet. Place in a preheated 400°F oven until golden on the surface but not hard toasted all the way through. Using a teaspoon, spread a little of the black olive pesto on one side of each crostino. In the summer, chopped tomato and basil can be added on top of the black olive pesto if desired.