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!"
photo by Linky
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
2 1/2 cups
ingredients
- 1⁄2 cup black olives, pitted
- 2 anchovy fillets or 1 1/2 teaspoons anchovy paste
- 2 cups extra virgin olive oil
- 2 garlic cloves
- 2 fresh thyme sprigs, chopped (leaves only)
directions
- Combine all the ingredients in a blender and puree until smooth.
- Refrigerate in a tightly covered container for up to 1 week.
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Reviews
-
Just got done whipping this up and it is sooo good. Have not tried it on anything else yet, but I'll re-review when I do! ZWR9 Soup-a-Stars
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
