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Ingredients
Pringles Dippers - Original flavour |
Smear the central groove of a Pringle Dipper with black olive tapenade. It is best to make your own tapenade when possible; blend good quality (brine-soaked) black olives, capers, garlic, parsley, extra virgin olive oil and seasoning. The aim is to create a salty, bitter olive paste that will contrast with the smoother green stuffed olive that is this Pringle's other constituent (for this we recommend a smooth tasting olive like the Spanish Manzanilla). You can buy ready made tapenade if you need to; we like that from Olga Stores in Penton Street, Islington. Restricting the tapenade to the central groove of a Pringle Dipper creates a pleasing visual effect and prevents the overall flavour of this Pringle from becoming too astringent.
Next, crush the Paprika Pringle into minute fragments between your finger and thumb, as illustrated here:
Take a pitted olive and carefully insert the Paprika Pringle crumbs into the pit.
Tamp the crumbs well down with a cocktail stick as illustrated here. You ought
to fit at least two pinches of crumbs into the olive for maximum surprising paprika
crunchiness.
Place the olive on top of the tapenade and serve with a glass of well chilled sherry.
