Black Olive Olivata

By The Canadian Living Test Kitchen

15 people added this to their Recipe Box

This recipe makes 27 servings

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	4242 cal
pro	00 pro
total fat	4 g4g total fat
sat. fat	00 sat. fat
carb	1 g1g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	397 mg397mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron

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.

Ingredients

2-1/2 2-1/2cups cupsoil-cured black oliveblack olives, (12 oz/375 g)
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
2 tsp dried thyme 2 2tsp tspdried thyme
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
2 cloves garlic , minced2 2cloves garlic, minced
3 caper berries 3 3caper berrycaper 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.

Source : Canadian Living Magazine: December 2005

Keywords : Condiments/sauces; Black olives; Italian; Food Processor;

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