Chef Livio Ferigo
Executive Chef/Owner
Bone Fish Bar & Grill and Cafe Amici
Livio’s Famous Tapenade (Olive Paste)
Ingredients
1 large tin no.10 ambrosia black olives
8 anchovy fillets
3 tbsp capers
4 garlic cloves
550 grams soybean oil
Directions
In a blender, combine all the ingredients. When storing, ensure that the entire olive paste is covered with oil.
The tapenade can be used as a spread on slices of bread, croutons, with pasta, and even in sauces.
Shrimps, Avocado and Feta Cheese Bruschetta
Ingredients
4 tbsp extra-virgin olive oil
2 garlic cloves, chopped
¼ tbsp dried crushed red pepper flakes
6 medium sized shrimps, peeled, deveined & tails removed
1 tbsp Cognac
8 plum tomatoes, diced ½-inch
2 Haas avocados, ripened, diced ½-inch
4 oz feta cheese, diced ½-in. or crumbled
1/3 cup chopped fresh basil
1 tbsp balsamic vinegar
olive bread
Directions
1. In a sauté pan, heat 2 tbsp of the olive oil over medium heat.
2. Add half of the chopped garlic and pepper flakes and cook until translucent.
3. Add the shrimps, splash a touch of cognac and flambé for a few seconds to burn off the alcohol.
4. In a bowl, toss the tomatoes, avocado, feta cheese, basil, remaining garlic and the sautéed shrimps together.
5. Mix in the remaining olive oil, balsamic vinegar, kosher salt, and black pepper.
6. Cut the olive bread into ½-in. slices. If possible, grill the slices, or crisp them in the oven.
7. Top the olive bread with plenty of the delicious tomato mix, and pair with a nice glass of Chianti amongst good friends.
