This is an easy/peasy recipe to assemble, and I just love the way it enhances a nice steak or a thick slice of roast beef. Is has similar characteristics to a tapenade, but with a bit more get-up-and-go.
So, you ready… let’s get into the kitchen.
prep time10 Min
cook time10 Min
olive oil, extra virgin
bay leaf, dried
crushed red pepper flakes, or to taste
dry red wine, i prefer a good bordeaux
kalamata olives, pitted and roughly chopped
green olives, pitted and roughly chopped
black olives, pitted and roughly chopped
italian parsley, chopped (optional)
salt, kosher variety, to taste
black pepper, freshly ground, to taste
lemon juice, freshly squeezed to taste
How To Make
Gather your Ingredients (mise en place).
Add the olive oil to a small saucepan, over medium-low heat.
Add the shallots, garlic, bay leaf, and crushed red pepper.
Allow to cook until the shallots soften, but do not burn, about 3 – 4 minutes.
Remove the saucepan from the heat, extract the bay leaf, and stir in the olives and red wine.
Chef’s Note: The olives will make or break this recipe. Don’t go mild here… choose the tartest Kalamata and green olives that you can find… and then bring them together with some mild black olives.
Add the parsley (if using), and combine.
Chef’s Note: Season the topping with salt and pepper, to taste.
Chef’s Tip: If the topping is too thick, you can add a bit of additional wine to thin it out.
Brighten with a bit of lemon juice, and then serve as a topping over your favorite steak (or other protein). Enjoy.
Keep the faith, and keep cooking.
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