Friday, October 18, 2013
The Edible Olive Tree
Remember the recipe of herbed roasted red peppers I posted about some time ago? I am still not prepared to let the summer go (and temperatures hovering around 23C/73F during the day make it easy to pretend that summer is still going strong - never mind that I hve to sweep fallen leaves every morning and that we light the fireplace every evening...
So for an evening with friends I prepared those peppers again and paired them with "caviar d'aubergine" - roasted eggplant mixed together with some very fresh goat cheese, a clove or two of minced garlic, pepper, salt and a squirt of lemon juice. And decorated like the gnarled trunk of an old olive tree and its cloud of silvery leaves. A little hommage to the celebrated Provence olive trees that give us "the gold of Provence" - our wonderful olive oil.