Herbal Olive Spread
From notyourmomma 16 years ago
- - to make
- Serves 16
Wonderful olive spread with a few twists to make it special. The mint lifts the yummy-level and the cilantro is surprizing.
Ingredients
- 1 1/2 cups of pitted black olives, plump ones shopping list
- 1 1/2 cups of cracked green olives shopping list
- 3 tablespoons of chopped fresh cilantro shopping list
- 2 garlic cloves shopping list
- 2 tablesoons of fresh chopped mint shopping list
- freshly ground black papper to taste shopping list
- pinch of red pepper flakes shopping list
- 1 1/2 tablespoons of sherry wine vinegar shopping list
- 1 tablespoon of balsalmic vinegar shopping list
- 4 tablespoons of extra-virgin olive oil for blending shopping list
- extra virgin olive oil to top the jar for storage shopping list
How to make it
- Rinse the olives thoroughly in running water. Taste the olives and if they are very salty; let them stand in warm water for two hours, drain.
- Dry on paper towels.
- Remove pits and chop coarsely.
- Place olives, cilantro, garlic, mint, peppers, and sherry vinegar and balsalmic vinegar in a food processor.
- Process until you have a homgeneous paste, then with the motor running, slowly add the four tablespoons of olive oil.
- Taste and adjust seasoning, adding more pepper and balsalmic as needed.
- Transfer olive paste to a jar and top with a little virgin olive oil to completely cover the top. Place in refrigerator at least one day to mellow the olive paste.
- Use as a spread on toasted bread.
- This is wonderful spread on chicken breasts and baked and served with a bed of sauteed tri-color peppers and crumbled feta. Not just a bread spread.
The Rating
Reviewed by 2 people-
great recipe!
orangeskipper
in Redding loved it
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A winner. Thanks.
jenniferbyrdez
in kenner loved it
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