CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dujour04 |
1 |
servings |
INGREDIENTS
2 |
c |
Black Calamata olives; (the small, thin |
|
|
; Greek ones) |
2 |
|
Cloves garlic; minced |
2/3 |
c |
Italian parsley; chopped |
5 |
lg |
Spri fresh rosemary; stems removed |
3 |
lg |
Spri 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 8 appetizer servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ 9283 - BOB BLUMER
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God specializes in surprise endings”