Potato Egg Napoleon/ Black Olive Paste/ Mint Olive Oil

1. Wash Potatoes well under cold running water and scrub till very clean.
2. Place potatoes in a pot, cover with cold water, add 1 Tbsp Coarse Salt, and cook on high heat till the water comes to a vigorous boil.
3. Reduce heat to a low- medium, and continue to cook gently till potatoes are fork tender, about 20-25 minutes depending on size of potatoes. To check for doneness insert potato center with a sharp knife.
4. Drain well and allow to cool.
5. Once potatoes can be handled, peel them using your hands.
6. Boil 4 eggs, for 7-8 mins. Drain and peel when cool enough to handle.
7. Cut with egg slicer.
8. On a plate stack slice of potato, lightly seasoned with salt and pepper, followed by slice of egg and then dab a 1/2 teaspoon of black olive paste on top.
9. Garnish with small mint leaves.
10. Repeat until you have a quantity of 12.
11. When ready to serve drizzle with Mint Olive Oil

1. Wash Potatoes well under cold running water and scrub till very clean.
2. Place potatoes in a pot, cover with cold water, add 1 Tbsp Coarse Salt, and cook on high heat till the water comes to a vigorous boil.
3. Reduce heat to a low- medium, and continue to cook gently till potatoes are fork tender, about 20-25 minutes depending on size of potatoes. To check for doneness insert potato center with a sharp knife.
4. Drain well and allow to cool.
5. Once potatoes can be handled, peel them using your hands.
6. Boil 4 eggs, for 7-8 mins. Drain and peel when cool enough to handle.
7. Cut with egg slicer.
8. On a plate stack slice of potato, lightly seasoned with salt and pepper, followed by slice of egg and then dab a 1/2 teaspoon of black olive paste on top.
9. Garnish with small mint leaves.
10. Repeat until you have a quantity of 12.
11. When ready to serve drizzle with Mint Olive Oil

Option:

Use Basil leaf if no Mint leaves are available