February 28, 2006
Mediterranean Olive Spread
The Mediterranean basin is the homeland of all things “olive.” No inhabitant of that region can live for long without ingesting this delicacy either in the form of cured olives or its greatest treasure, olive oil. This recipe highlights both and can be used as a condiment with meats, vegetables, or as a dip for crackers and bread.
1 cup of pitted black oil cured olives.
½ cup of extra-virgin olive oil.
1 tsp of ground cumin.
1 tsp of red pepper (or paprika if you want no “heat”).
3 cloves of garlic.
½ tsp of sugar
Juice of ½ a lemon.
1 tsp of lemon zest.
In a food processor puree the garlic, lemon zest, sugar, cumin and red pepper. Add the olives and pulse till about the consistency of caviar. Adjust flavor with a little salt if preferred. Put into a bowl, or if you are reserving for later, a glass container and pour 2 tablespoons of olive oil over the top. It will store indefinitely in the refrigerator covered with a thin layer of olive oil. Return to room temperature before using.
