Black Olive Olivata
A spoonful of this spread stirred into hot pasta or tomato-based soup brings Provence or Tuscany right to your table. For nibbling with a glass of wine, set on a tray with crisp flatbread and goat cheese.
Servings: 1-3/4 cups (425 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 42 |
| pro | trace |
| total fat | 4 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 397 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
Suggested Recipes
-
2-1/2 cups (625 mL) oil-cured black olives (12 oz/375 g)
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
2 tsp (10 mL) dried thyme
Pinch hot pepper flakes
2 cloves garlic, minced
3 caper berries
Preparation:
Soak olives in cold water for 5 minutes; drain and pat dry. Pit olives.
In food processor, chop together olives, oil, vinegar, thyme and hot pepper flakes until pastelike but with chunks. Scrape into terrine or bowl. (Make-ahead: Cover and refrigerate for up to 5 days.) Stir in garlic; smooth top. Garnish with caper berries.
Tags:
Dips and Spreads; Vegetarian; Vegetables; Food Processor; Christmas;
Source
Canadian Living Magazine: December 2005
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