Olive cream Mini cheesecake with raw ham and Taggiasca olives

Paying attention to health at the table does not mean eating monotonously, far from it, it means varying and combining foods to obtain interesting flavors. This olive cream was born with the intention of flavoring vegetables, for example, a salad or fresh cheese.

A recipe that enhances the qualities of EVO oil, a product with extraordinary healthy virtues, whose regular consumption is inversely correlated with the onset of different types of tumors. Therefore Il Cucchiaio d’Argento has created this recipe created by LILT to taste this product in the right and healthy way. You use your imagination, you could also use this olive cream as a filling for the chicory Schiacciata.

Preparation time
10 min

2 – 4

How to prepare: Olive cream

Preparation of Olive Cream - Phase 1

To realize the olive cream prepare all the ingredients: pitted the olives and rinse the capers, if they are salted. In the mixer, blend the olives, capers, pine nuts, peeled garlic, anchovies and vinegar, adding the right amount of oil to obtain a thick cream.

Preparation of Olive Cream - Phase 2

The olive cream can be stored – in a glass jar – in the refrigerator for about ten days, as long as it is covered with oil.
If you want to keep it longer, you can put it in ice molds and freeze it. In this case you will add the oil only at the moment of use, when you want to defrost the cream.