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Dips, Pestos and Crostini Spreads
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Wild Onion Brined in Balsamic Vinegar and Kalamata Olives Dip
Ingredients
150 gr. (5.3 oz.)
 Wild onions preserved for 2-3 months in balsamic vinegar from Modena.
150 gr. (5.3 oz.)
 Kalamata Olives
1 Tsp.
 Honey
•
 Salt and pepper to taste
Preparation
•
 In a food processor, pulse onions until finely ground.
•
 Add bell peppers cut in pieces, olives, and pulse until finely ground.
•
 Add honey and sea salt and pepper to taste and puree for about 1 minute.
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Wild Onion Brined in Balsamic Vinegar and Kalamata Olives Dip: image 2 of 2
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Comments
•
 Preserve refrigerated, in a glass jar, covered by a thin layer of EVOO.
•
 Spread on toast, or crackers. Use to glaze salmon filets, or other seafood filets, before grilling or barbecuing, season salads ...
•
 As an alternative, you may marinate small fresh onions, or prepare this recipe using cocktail onions and allow them to steep in aged balsamic vinegar from Modena for several weeks in a cool dark place.
•
 Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
•
 It is important to sterilize the long-term storage jars with boiling water and putting them in a warm oven to dry, or wash them in a dishwasher before using them.


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    June 17, 2010
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