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Olive Caviar    CD    HD    10mins plus chilling

Serves 4     Cold   Vegetables  Fish  Herbs  Hors d'oeuvre  Starter  Appetizer



200ml/7 fl.oz. Black Olives

2 tbsp Parsley, chopped

2 Spring Onions, thinly sliced

A few drops of Anchovy Essence

1 teasp Wine Vinegar

3 tbsp Olive Oil

Black Pepper

1 Stick of Celery, finely sliced

Lemon slices

1 Hard boiled Egg

Toast and butter to serve




1. Wash the olives then stone and chop finely them. Combine the chopped olives and parsley and thinly sliced spring onions in a small bowl. Mix well.


2. Blend the anchovy paste and wine vinegar in a small bowl. Add the olive oil and freshly ground black pepper to taste, and stir until the sauce is smooth. Add this dressing to the olive mixture. Toss until well mixed then chill.


3. Just before serving, stir the finely sliced celery into the olive mixture. Arrange the 'caviar' in the centre of a dish garnished with lemon twists and slices of hard-boiled eggs. Serve with crisp toast fingers and butter.


  More Starter  Recipes  | Summer Recipes  | More Fish/Seafood Recipes 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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