| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | 1 | servings | ||
INGREDIENTS
| 1 | c | Pitted black olives |
| 5 | Anchovy fillets | |
| 5 | Garlic cloves | |
| 1 | tb | Fresh rosemary leaves |
| (or 1 tspn dried rosemary) | ||
| 1/2 | ts | Freshly-ground black pepper |
| 1/2 | c | Virgin olive oil |
INSTRUCTIONS
In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside. Makes about 1 1/4 cups. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/4 cups" Per serving: 1177 Calories (kcal); 124g Total Fat; (92% calories from fat); 8g Protein; 14g Carbohydrate; 17mg Cholesterol; 1917mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.
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