Black olive paste

Pollycat

Hi
I have some black olive paste that's been in the fridge for a while (opened) and could do with using up.

I have some venison sausages and wondered if I could stir some of the paste into mashed potatoes to serve with them.

Y'know, strong tasting meat and punchy mash.

I appreciate it won't be pretty but we don't eat with our eyes.

I've Googled but most recipes seem to mention finely chopping the olives.

Failing that, anyone have any suggestions on using the paste up?
Stirring into pasta?

Or should I just get some good, fresh bread and spread it on that for lunches?

Thanks

maman

Pollycat wrote: »

Hi
I have some black olive paste that's been in the fridge for a while (opened) and could do with using up.

I have some venison sausages and wondered if I could stir some of the paste into mashed potatoes to serve with them.

Y'know, strong tasting meat and punchy mash.

I appreciate it won't be pretty but we don't eat with our eyes.

I've Googled but most recipes seem to mention finely chopping the olives.

Failing that, anyone have any suggestions on using the paste up?
Stirring into pasta?

Or should I just get some good, fresh bread and spread it on that for lunches?

Thanks

I think I'd have the paste on the side and try it first just in case it ruined the potatoes. Why not mix some onion or cheese into the mash and play a bit safer.

passion_flower

Stir into pasta, use on sandwiches ( my favourite way) or just enjoy on buttered toast. YUM !!

MrsAtobe

Grab some puff pastry, roll out into a rectangle, spread the olive paste over it and then roll up, Swiss roll style. Cut into thin rounds and then bake. Very moreish

Pollycat

Thanks, ladies. :T

I'm going to take your advice and not put it into mash (still need an idea of a not too faffy potato dish to go with the venison sausages though - something robust).

I will try the pasta and also the puff pastry.
Actually that sounds like a nice idea for canap!s. :think:

Never tried it with buttered toast, we started having it in Greece as a freebie when they brought the fresh bread out but I'm going to give that a go too.


ETA:
why on earth has it censored c a n a p e s?

nuatha

Pollycat wrote: »

Thanks, ladies. :T

I'm going to take your advice and not put it into mash (still need an idea of a not too faffy potato dish to go with the venison sausages though - something robust).

...

ETA:
why on earth has it censored c a n a p e s?

It censors anything with accents.

You could try Parmesan Mash, as simple as it sounds add grated parmesan or similar hard cheese to your mash. If you want a fancy decoration then pamesan crisps are quick easy and tasty. (Tablespoons of grated parmesan, placed on baking parchment and flashed under a grill for a minute or two (watch closely) or into a 180 oven for 5-8 minutes.
HTH

room512

What about mustard mash? (don't know what venison tastes like as I've never tried it)

Pollycat

room512 wrote: »

What about mustard mash? (don't know what venison tastes like as I've never tried it)

nuatha wrote: »

You could try Parmesan Mash, as simple as it sounds add grated parmesan or similar hard cheese to your mash.

Thanks.

Both of these sound like the taste I'm looking for.

But.......thinking through what's in my fridge, you've also put in my mind - horseradish mash.
I've passed on the mint sauce.

Happygreen

Olive paste - I would stir it into tomato sauce for pasta! A little bit a the time though not the whole jar!

Anne_Marie_2

Even easier for canapes is on tiny little biscuits for cheese (like Ritz), you could top with a very thin slice or little chunk of cucumber.