BLACK OLIVE SPREAD
I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.
Provided by jenfer
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg
BLACK OLIVE OIL
From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!
Provided by Cadillacgirl
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a blender and puree until smooth.
- Refrigerate in a tightly covered container for up to 1 week.
BLACK OLIVE MAYONNAISE
Easy to make and delicious on toasted French bread or Morrocan flatbread, sandwiches too! Adapted from Party Line with the Hearty Boys.
Provided by Sharon123
Categories Spreads
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place the garlic cloves into the bowl of a food processor and pulse until finely chopped.
- Add the olives and parsley and pulse again until the mix is almost a puree.
- Add the mayonnaise, lemon juice(if using) and salt and pulse until just combined.
- With the processor running, add the olive oil in a stream.
- Pour into a bowl and chill until ready to use.
- Great served with sandwiches, over toast, flatbread, pita chips, etc.
Nutrition Facts : Calories 916.7, Fat 86.1, SaturatedFat 12.2, Cholesterol 34.9, Sodium 2469.5, Carbohydrate 40, Fiber 3.3, Sugar 8.7, Protein 2.4
BLACK OLIVE PASTE
Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet Usually served as a spread for this focaccia: http://www.food.com/recipe/rustic-sourdough-focaccia-with-caramelized-onions-67753
Provided by StevenHB
Categories Spreads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
- Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
- Sure the olives get bruised, but what do you think is going to happen in the food processor?.
- Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
- If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
- I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
- Mix all of the ingredients in food processor.
Nutrition Facts : Calories 136.4, Fat 14.7, SaturatedFat 2, Sodium 83.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.3, Protein 0.2
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