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Ingredientes
- 2 c. Black Calamata olives, (the small, thin Greek ones)
- 2 x Cloves garlic, chopped
- 2/3 c. Italian parsley, minced
- 5 lrg Spri fresh rosemary, stems removed
- 3 lrg Spri fresh thyme, stems removed
- 1/3 c. Extra virgin olive oil
- 1 tsp Fresh grnd black pepper
Direcciones
- Pit the olives. Place olive between thumb and forefinger and squish. This takes a while but you will move quickly along the curve.
- Place olives and all remaining ingredients in a blender or possibly food processor and puree into a coarse mix.
- Notes:Although no salt is added, the natural composition of Calamata olives makes this appetizer quite salty.
- If you are using a blender to puree, you may need to add in some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
- Keep refrigerated.
- Yield: 6 8 appetizer servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 117g | |
| Calories 663 | |
| Calories from Fat 640 | 97% |
| Total Fat 72.39g | 90% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 259mg | 7% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.39g | 0% |
| Protein 1.69g | 3% |
