Mediterranean Black Olive Caviar

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Mediterranean Black Olive Caviar

 

1 cup pitted Kalamata or other imported black olives

1 4.25 ounce can chopped black olives

1/4 teaspoon whole caraway seeds

2 cloves garlic, peeled

1/4 cup fresh basil leaves, packed

1 tablespoon balsamic vinegar

1 1/2 tsps. capers

1/4 teaspoon Worcestershire sauce (I use veg vbersion)

1/2 cup fruity olive oil

2 tablespoons fresh orange juice

1 1/2 teaspoons grated orange zest

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

fresh cracked black pepper to taste

 

Finely chop the Kalamata olives and place them in a

mixing bowl. Add the can of chopped olives.

Using a spice grinder or mortar and pestle, grind the

whole caraway seeds to a powder; set aside.

In a mini-chopper or the chopping container of a

handblender, combine the garlic, basil leaves,

balsamic vinegar, capers, Worcestershire sauce, and

olive oil. Blend until puréed.

Stir the olive oil mixture into the bowl. Stir in the

orange juice, zest, caraway, cumin, coriander and

black pepper. The mixture should resemble true caviar

in color and texture. Cover and chill at least 1 hour

to allow the flavors to blend. Bring to room

temperature, taste to correct or refresh the

seasonings (such as an extra squirt of orange juice)

and serve with Belgian endive spears, dark bread, or

crackers.

Yields 1 1/2 cups.