I’ve got this book on olive oil called Extra Virgin – an Australian companion to olives and olive oil that I picked up, judging by the price tag still on the book, in Merimbula during a Christmas holiday past. This book covers all aspects of olives and olive oil and includes, naturally, a selection of recipes from chefs in Australia.
I picked one by Rosa Matto called fettucini con prosciutto, pomodori e olive, quite tasty it was too. Another recipe that gives quite a bit of liberty with quantities.
whole cloves of garlic
black pepper to taste
salt to taste
200g prosciutto, thinly sliced
pine nuts, lightly roasted in oven
parmesan, shaved not grated
best quality olive oil
small quantity chilli, chopped
2 cloves garlic
Braise olives, whole cloves of garlic, rosemary and black pepper in olive oil at 200C for 20 to 30 mins, or until olives are slightly wrinkled. Add tomatoes and bake till they begin to collapse. Remove olives and tomatoes. Cook pasta as per instructions. Heat olive oil with 2 cloves of garlic until garlic just coloured. Remove garlic and lightly fry prosciutto. Then add olives and tomatoes. When pasta cooked, drain and toss with olive mixture. Add pine nuts and serve topped with shaved parmesan and black pepper.