Anuppa’s Digitalism Kitchen presents Boiled Eggs and Olive Tapenade for that special morning breakfast. The Olive Tapenade presented by the Digitalism Kitchen is a puréed mixture of Unico sliced kalamato olives, capers, garlic, fresh basil leaves and olive oil. It is a perfect addition to boiled eggs as presented below.
In a blender or mini chopper make a puréed mixture of
the garlic, basil leaves, capers, red wine vinegar and olive oil. In a a non stick frying pan with some olive oil heat the mixture constantly stirring without burning the garlic. This should take about 1 minute.
In the mini chopper make a fine mixture of the sliced kalamato olives and pour into a bowl.. Add the garlic mixture to the finely chopped olives and then adding 1/4 tsp spanish paprika, 1/4 tsp French’s mustard, 1/4 tsp of cayenne chilli powder. Mix well with pepper. The olives being from a pickled bottle would already have enough salt so additional salt should be added only according to individual taste.
You can then refrigerate the mixture in a sterilized jar topped with enough olive oil to cover mixture allowing it to stay fresh while stored in the fridge .
Digitalism Kitchen olive tapenade
DIGITALISM KITCHEN’S BOILED EGG SANDWHICH WITH OLIVE TAPENADE
To make a boiled egg sandwich take a boiled egg and make slits in it without fullycutting through the other end of the egg , Do not fully slice the egg but just make slits. In each slit add the olive tapenade mixture and keep the olive tapenade filled egg to cool in the refrigerator. When ready to use for a sandwich take a toast spread with mayonnaise.
Digitalism Kitchen boiled egg olive tapenade
Cut the toast in half and place the whole boiled egg with the slits filled with olive tapenade on one half of toast and then topping with the other half of the toast to make half a sandwich. These are great for lunches as well.
DIGITALISM KITCHEN’S DEVILED EGG WITH OLIVE TAPENADE
To make devilled eggs with olive tapenade split the boiled egg in half. Gently scoop the yellow out of the hard boiled egg and place into a small bowl and mash with 1 tsp of mayonnaise. Add some olive tapenade mixture ( about one to 2 tsp )and mix well. Refill each of the empty boiled egg halves with the mixture and keep in fridge to cool preferably overnight.
Digitalism Kitchen deviled olive tapenade
To be fancy one could also squeeze the mixture into the boiled egg halves using a device used for cake decorations.These make not only excellent hearty breakfasts accompanied with melba toast and fruit, but also make for delicious appetizers.
