I would like to share with you my recent work made for the owners of “The Ancient Olive” stores in Florida, Jeffrey Schrader & Bryan Behling – still life composition with olive oils, vinegar, olives, exotic fruits and Italian vegetables. This was very exiting project and I had a great time shooting for “The Ancient Olive”. Here is one of the versions of my composition which I feel passes the true spirit of these exquisite stores.
Jeffrey and Bryan mailed me some of their products for the shooting, and I decided to make a succulent appetizer using extra virgin olive oil and fig balsamic vinegar.
Melted red peppers with black olives top crostini perfectly, but also they are a colorful marker on the antipasto platter.
Note: For crostini, cut a long skinny loaf into slices about 1/3 inch thick. Toast them with butter.
Serves: appetizer for 4 people
- 2-3 red peppers, seeded and thinly sliced
- 1/2 cup black olives, pitted, diced
- 3 Tbsp. extra-virgin olive oil, plus more if needed
- 1/4 cup fig balsamic vinegar, plus more if needed
- salt and freshly ground pepper
- 7-10 slices of bread for crostini
In a large skillet on lowest heat, cook the peppers and olives, uncovered, with olive oil and fig balsamic vinegar until the peppers are soft, about 30-40 minutes. Stir occasionally, add more olive oil and balsamic vinegar if they look dry. Season with salt and pepper. Spoon peppers with olives onto crostini and serve warm with fresh dill (optional).