Mushroom Olive Melt

Mushroom Olive Melt

Author: Lisa, Goodmayes

454g/1lb mushrooms
21 black olives, de-stoned (3 Sins)
2 cloves garlic crushed
1 tin chopped tomatoes
1 tbs tomato pureé if wished

In a food processor, put in the olives, mushrooms and garlic. Whiz until very finely chopped. Put the mix into a pan and heat over a low flame until it begins to sizzle. Slowly add the tomatoes until the sauce is to your desired consistency.

Add in 1 tbs tomato purée if it isn't as tomato-ey as you like. You probably won't need salt in this one! It makes a great coating for hot pasta - a bit like a pasta melt. You could add in 28g/1oz grated parmesan too.

A tip to de-stone an olive
Place the olive under the flat of a kitchen knife and bang with the 'heel' of your hand. It will split the olive and the stone comes out easily. Kalamata olives are the juiciest and green are more mild.