It can’t be a proper dinner party without all those tasty and delicious specialties that stimulate both the eye and the taste buds, not to mention the nose: that’s why today’s recipe is designed to make all your guests’ mouths start watering instantly. And what could be better than a lovely side dish, prepared with attention to detail and a balance of flavours, something that is characterized by a certain elegance, such as a nice trio of puréed olives, rich in colour and fragrance? All you have to do is buy some top quality olives - for example, some of the excellent taggiasca variety - and then follow our recipe step-by-step. Now, can you wait to see the pleasure on the faces of your guests as they sample your culinary arts?
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Boil the potatoes and mash them well. Take three bowls in which you will put the different toppings. Purée of olives: chop some Taggiasca olives, then finely chop together some parsley and sage, add two tablespoons of oil and a clove of crushed garlic; put the mashed potatoes in a small saucepan and add the toppings and a little water to mix; salt to taste. Purée of black olives: pit the black olives and chop them up, chop the basil, add two tablespoons of oil; put the mashed potatoes in a small saucepan and add the toppings and a little water to mix; salt to taste. Purée of green olives: chop the green olives and fresh chilli, finely chop a little parsley, season with olive oil and lemon juice; put the mashed potatoes in a small saucepan and add the topping and a little water to mix; salt to taste. Served in three separate bowls as a side dish for meat or fish.