black olives spread

A black olives spread is the best leftover solution. In case you have lots of fresh herbs left. Dill, basil, cilantro or parsley. They all go wonderfully well with olive oil and a handful of pitted olives. In black. I serve this spread with store bought pâté and a bunch of crackers. Or toasted slices of white bread. On new year’s eve I add some black caviar. But hey, emilies.com is not about posh food. emilies is about food that makes you comfortable

1 (out of 3)

Vegetarians

Carnivores

Pescatarians

Vegan 

no

1

Store in jar with lid in fridge (I would not store longer than 2 days).
In case you need to store it a bit longer, pour some extra oil on top of spread

to serve with

store-bought pǎté & toast
black caviar
a bowl of cooked chickpeas & fresh tomatoes

ingredients

  1. 1 cup of fresh herbs (washed & towel dried)
  2. 20 black olives (pitted)
  3. 2 tbs. of olive oil
  4. salt & pepper

TOOLS

  • a spoon or spatula
  • a Sieve or Colander
  • a clean Kitch Towel
  • a pestle & mortar or blender
  • a Jar with lid
  1. Wash fresh herbs (cilantro, parsley, basil or dill)
  2. Sieve & towel dry herbs
  3. Pick leaves and or fronds (dill)
  4. Add them to mortar or blender
  5. Add olives & oil
  6. Pestle or blend the lot into a rustic spread
  7. Season with salt and pepper
  8. Serve with toast & pâté
  9. Bon appétit
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