| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Black Calamata olives |
| 2 |
|
Cloves garlic; minced |
| 2/3 |
c |
Italian parsley; chopped |
| 5 |
lg |
Sprigs of fresh rosemary; stems removed |
| 3 |
lg |
Sprigs fresh thyme; stems removed |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Fresh ground black pepper |
INSTRUCTIONS
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. Keep refrigerated. Yield: 6 to 8 appetizer
servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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