Preparation:
1. Pit olives by cutting in half then twisting to separate. (Or use whatever method you want; it's just important that the olives be pitted).
2. Chop coarsely then put in blender with a bit of olive oil. Blend to a paste, adding olive oil as needed. You want it thin enough to spread easily.
3. Spread on hearty, crusty bread and eat.
Author's Notes: This trivial little recipe was the hit of a recent potluck. It's from Verdura by La Place (sp?)
This is very good as is, or you can add anything else that sounds good.
Difficulty : very easy. Precision : no need to me |
