Olive Spread

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Olive Spread

 

1 cup pitted oil-cured olives

2 cloves garlic, blanched

1/2 cup extra-virgin olive oil

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon caraway seeds

 

Blanch the garlic by putting it in a saucepan with cool water to cover. Bring

the water to a boil, drain the garlic, and add enough cool water to cover

again. Bring to a boil, drain, and repeat the process a total of 5 times. The

last time, drain the garlic and reserve 2 tablespoons of the cooking water.

Blend the garlic in a food processor with the cooking water. Add the olives and

spices. With the motor pulsing, add the olive oil in a steady stream. Do not

over-process. Serve with toasted pieces of Italian bread.

 

 

 

 

 

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