Easy, spicy and delicious blend of olives for sandwiches, pizzas or toasted bread.
6 pieces sundry tomatoes, preserved in olive oil
1 teaspoon dry oregano
½ teaspoon dry cilantro seeds, grounded
2 garlic cloves, grated (optional)
2 tablespoons Balsamic vinegar
2 tablespoons extra virgin olive oil
⅓ teaspoon freshly grounded black pepper
Serve as a dip for breads, breadsticks, and vegetables.
TIPS
You may add one or more chilies to spice up if you so wish.
Preserve in refrigerator not longer than two weeks in sterilized jar topped with olive oil.
The Ingredients
15 pitted Kalamata (black) olives
25 green pitted olives 6 pieces sundry tomatoes, preserved in olive oil
1 teaspoon dry oregano
½ teaspoon dry cilantro seeds, grounded
2 garlic cloves, grated (optional)
2 tablespoons Balsamic vinegar
2 tablespoons extra virgin olive oil
⅓ teaspoon freshly grounded black pepper
Instructions
Combine all ingredients in the blender and blend for a few seconds until smooth.
The paste will be slightly granular.
The paste will be slightly granular.
Serve as a dip for breads, breadsticks, and vegetables.
TIPS
You may add one or more chilies to spice up if you so wish.
Preserve in refrigerator not longer than two weeks in sterilized jar topped with olive oil.
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