Prep 20 mins
Cook 0 mins
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
- 1⁄3 cup olive, kalamata, pitted
- 2⁄3 cup olive, dry cured, pitted
- 3⁄4 cup olive oil
- 3 -5 garlic cloves, peeled
- 1 tablespoon lemon juice
- 1 tablespoon chopped flat leaf parsley
- 1⁄2 cup yellow onion, chopped
- 1 pinch sugar
- 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.
This turned out to be really good. I used it as a sandwich spread with Feta Cheese on top and took it with me to work. It tasted wonderful. The only change I will be making next time is to use less garlic :-). Thank you so much for posting.
Easy to do and tasted great I used it to fill my Twisted Black Olive Sticks.
Wow - yum! I used this in Twisted Black Olive Breadsticks which turned out great! Now I need to experiment using it in other recipes!