Yield: 1 servings
|2 cups||Black Calamata olives; (the small, thin|
|; Greek ones)|
|2||Cloves garlic; minced|
|⅔ cup||Italian parsley; chopped|
|5 larges||Spri fresh rosemary; stems removed|
|3 larges||Spri fresh thyme; stems removed|
|⅓ cup||Olive oil|
|1 teaspoon||Fresh ground black pepper|
Pit the olives. Place olive between thumb and forefinger and squish. This takes a while but you will move quickly along the curve.
Place olives and all other ingredients in a blender or food processor and puree into a coarse mixture.
Notes:Although no salt is added, the natural composition of Calamata olives makes this appetizer quite salty.
If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
Yield: 6 8 appetizer servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ 9283 - BOB BLUMER Converted by MM_Buster v2.0l.