| 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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