Prep 10 mins
Cook 0 mins
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
- 1 cup olive, pitted (such as Nicoise, Kalamata, or green olives)
- 1⁄4 cup capers, rinsed
- 2 small garlic cloves
- 2 teaspoons chopped fresh thyme leaves (or 1/2 tsp. dried)
- 1 -2 tablespoon extra virgin olive oil
- freshly milled black pepper
- fresh lime juice
- In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
- Add the olive oil while the food processor is running.
- Season with black pepper and add the lemon juice(and thyme if using fresh).
This stuff is great! DH is diet-restricted for milk products, cheese, most seasonings & sadly most things that make ordinary food taste really good. 1 thing he can have in an unlimited amt & happens to love is black olives. So I target black olive recipes, often use them to elevate the flavour factor & was inspired by your recipe. Pasta is also a food item he can have in an unlimited amt, but simple boiled rice, macaroni, cous cous, etc seriously need a flavour factor. I made a dbl recipe of this in minutes using a lrg wide-mouth glass jar & my hand-held blender ... which made it an ingredient-friendly quick-fix w/virtually no clean-up. Then I served it added to cous cous along side a meatloaf & carrots for our dinner last nite. We both liked it a lot & he even had it this morning on toast & asked me to do my best to keep it on-hand at all times. This was a huge success for us & has joined my BEST OF 2012 selections. Thx for posting this recipe for us. (Pic will post later today)