Herbed Olive Puree

Submitted by ThatSouthernBelle

"Original recipe by the Roman Statesman Cato the Elder in the second century B.C. Recipe "modernization" found in "The Philosopher's Kitchen" by Francine Segan."

 

• Ready In: 6hrs 3mins
• Ingredients: 11
• Serves: 10

ingredients

• 1⁄2 cup oil-cured black olive, pitted
• 1⁄2 cup large green olives
• 1⁄4 cup sweet onion, chopped
• 1 garlic clove, minced
• 10 fresh mint leaves
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon fennel seed
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1⁄4 cup minced assorted fresh herb, such as parsley, mint, and basil
• 6 pita breads, warmed and cut into quarters (optional)

directions

1. Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
2. Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
3. Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.