Olive Bread

Method of Olive Bread



Heat 4 tbsps extra virgin olive oil in a non stick pan. Drain black and green olives and place them in a bowl. Add prunes and pickled jalapenos and mix.

Add onions to the pan and saute for 2-3 minutes. Put the olive-prune mixture into a mixer jar. Add balsamic vinegar and grind. Add ¼ cup extra virgin olive oil and continue to grind to a coarse mixture.

Crush garlic cloves and add to the onions and saute till golden. Switch off heat and add ground olive-prune mixture and mix well.

Diagonally slice a baguette and toast in a non stick pan. Drizzle a little extra virgin olive oil over the bread and toast, turning sides, till both sides are a light golden.

Place hung yogurt in a bowl, add 2 tbsps of the olive mixture, salt and mix well. Spread the olive-prune mixture on some of the toasts and the hung yogurt-olive-prune mixture over some others. Garnish them with small sprigs of parsley and serve.

Ingredients

•	Black olives,sliced	1 bottle
•	Green olives,sliced	1 bottle
•	French bread	1
•	Extra virgin olive oil	4 tablespoons + 1/2 cup
•	Prunes,roughly chopped	10-12
•	Pickled jalapenos,sliced	2
•	Onions,chopped	2 medium
•	Balsamic vinegar	3 tablespoons
•	Garlic	5-6 cloves
•	Hung yogurt	2 tablespoons
•	Salt	to taste
•	Fresh parsley	a few sprigs

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