| 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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