Olivada Recipe - Cooking Index
Olivada Recipe - Cooking Index
| 12 oz | 340g | Good-quality olives with pits in or 10 oz |
| Pitted olives (Kalamata or cured green) | ||
| 2 | Garlic cloves - peeled | |
| 1/4 cup | 59ml | Good-quality olive oil - or more |
| 1 tablespoon | 15ml | Lemon juice - or to taste |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Either pit the olives or check the pitted ones for pits. Puree olives in a food processor with olive oil and garlic. Add a tablespoon or so of lemon juice and season well to taste with salt and pepper. Pack in jars, cover with a film of olive oil.
Can also simply puree olives with olive oil for the most pure olive flavor.
Will keep for 3 to 4 weeks in fridge. Keeps for 6 months in the freezer.
This recipe yields 1 cup.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6621)
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