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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Garlic cloves (large)

  2. 1/2 lb 227g / 8oz Pitted imported green olives - (2 cups) - (seeNote)

  3. 1 1/2 tablespoons 22ml Rinsed capers - drained

  4. 2 Anchovy filets

  5. 1/2 cup 46g / 1.6oz Blanched almonds

  6. 1 teaspoon 5ml Chopped fresh rosemary

  7. 1/2 tspn dried rosemary, crumbled

  8. 1 teaspoon 5ml Dijon mustard

  9. 2 tablespoons 30ml Lemon juice

  10. 1/3 cup 78ml Olive oil

  11. Freshly-ground black pepper - to taste

  12. Chopped fresh herbs or sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: Use a green olive such as French picholine, but you could also use other imported green olives, as long as they aren't flavored or stuffed.

  2. If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

  3. Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

  4. Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.

  5. Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

  6. Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

  7. This recipe yields 10 to 12 servings.

  8. Each of 12 servings: 70 calories ; 546 mg sodium; 4 mg cholesterol; 8 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 3 grams protein; 1.69 grams fiber.

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