nearly expired: marinated condiments (printer friendly page)

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JARRED CONDIMENTS

ARTICHOKES, OLIVES AND SUN-DRIED TOMATOES

Remember those jars of Sicilian, Alfonso and Kalamata olives you opened about 3 or 4 weeks ago? Or was it two months ago? Well, according to the FDA’s Food Shelf-Life Recommendations, technically you’re supposed to keep a jar of olives that’s been open for only 2 days and then toss them. What they don’t tell you is that if olives are packed in brine and haven’t grown beards, they can be sliced into Pasta Puttanesca, Chicken Provençale, couscous or salads.

Touted as an aphrodisiac and age-defier (it contains a nice dose of Vitamin E), fancy jarred olives are hardly an investment you want to squander. Hard boiled eggs can be topped off with Olive Tapenade, or you can drop a dollop on top of any pale-complexioned soup – preferably one that’s chilled, such as white gazpacho or vichysoisse. Thin with a little oil and mayonnaise and you have a tossing sauce for cold pasta or a dip for raw veggies.

Nearly expired marinated artichokes or sun-dried tomatoes can be puréed up something spreadable and dippable: savory pestos. The basic formula is a clove of garlic and a little olive oil to the drained artichokes or dried tomatoes blended in the bowl of a food processor fitted with a metal blade. In the final blend cycle, toss in 1/4 th the quantity of toasted pine nuts or walnuts, grated Parmesan cheese, salt and black pepper and purée until you’re happy with the consistency. For a thinner spread, increase the amount of olive oil.

These days, we’re told a Mediterranean diet is a prescription for a long and healthy life. So do your part. Survey the fridge for anything that lives in a jar or a tube outside the Aegean , and consider reviving them as Tapenades and pestos..

Level 1
Jarred Olive Tapenade
Serves 4

½ cup pitted green olives or black olives,* nearly expired
2 nearly expired anchovy fillets
1 garlic clove, crushed (or more to taste)
1 Tbsp. nearly expired capers, drained well
2 Tbsp. pine nuts or walnuts, lightly toasted
4 Tbsp. extra virgin olive oil
½ cup grated Parmesan
Ground black pepper to taste

Purée olives, anchovies, garlic, capers, and nuts in a food processor fitted with a steel blade until smooth. While the motor is running, drizzle in oil until the mixture becomes fluffy and blend in cheese. Season with black pepper.

* Drained artichokes can be substituted for olives, or 1 tablespoon of tomato paste for sun-dried tomatoes.

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Shelf Life Tip : Tapenade keeps for 3 months in a tightly closed container in the fridge. For
longer term storage, fill the top of the jar with a thin layer of olive oil (about ½”) before closing
the lid. It also freezes very well.
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Scoop up this tangy tapenade with days old pita triangles .