Kornspitz "Olivio"
from Barbara Schett
INGREDIENTS (PER KORNSPITZ)
| 40 g | black olives |
| 3 g | anchovies |
| 5 g | shallots |
| 15 g | tomatoes |
| 5 g | green olives |
| 15 g | cream cheese |
| 3 g | chives |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 258,3/1.082 | Energy kcal/kj |
| app. 9,5 | Fat (g) |
| app. 1,9 | thereof saturated fatty acids (g) |
| app. 30,7 | Carbohydrates (g) |
| app. 1,9 | thereof sugar (g) |
| app. 6,8 | Dietary fibres (g) |
| app. 8,9 | Proteins (g) |
| app. 2,9 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,6 BU (1 bread unit corresponds to 12 g carbohydrates) |
For our snack in the summery months of July and August, we have our sights set on olives. Olives, somehow, give one that holiday feeling...so let's embark on a short culinary trip.
Preparation
We start with the preparation of the olive paste. Either pit the olives or, better still, buy already pitted black olives. Add a few capers to the olives, as well as a little garlic and some anchovies. Blend this mixture, using a stick blender, and your olive spread is ready.
Spread the olive paste onto your Kornspitz® and add a few dabs of cream cheese. To finish your creation, garnish with sliced green olives, diced tomatoes, shallot rings, and whatever else comes to mind. Once you've sprinkled fresh chives over the Kornspitz®, you'll already be in Greece, and nothing stands in the way of your dining pleasure.
As the Greeks would say, "Kali Orexi".