| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 2 | c | Black Calamata olives |
| 2 | Cloves garlic, minced | |
| 2/3 | c | Italian parsley, chopped |
| 5 | Sprigs of fresh rosemary | |
| stems removed | ||
| 3 | Sprigs fresh thyme, stems | |
| removed | ||
| 1/3 | c | Olive oil |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 651
Calories From Fat: 637
Total Fat: 72.1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 52.7mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: <1g