* Exported from MasterCook *
Mediterranean Olive Almond and Herb Spread - 4g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups juicy black olives
1 1/2 cups cracked green Greek olives -- such as Nafplion
3 tablespoons chopped fresh cilantro
1/2 cup chopped fresh wild fennel -- or cultivated fennel fronds plus 1 teaspoon ground fennel seeds
2 garlic cloves -- peeled
2/3 cup unsalted almonds -- preferably with skins
3 tablespoons chopped fresh mint leaves
2 canned jalapeno peppers -- to 3 peppers and/or freshly ground white pepper to taste
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar -- to 2 tablespoons, or to taste
1/4 cup extra virgin olive oil -- plus 1 tablespoon
olive oil -- to top the jar
Rinse the olive in running water. Taste them, and if they are still very salty, let them stand for 1 to 2 hours in lukewarm water before rinsing again. Dry on paper towels. Remove the pits.
Place the olives, cilantro, fennel, fennel seeds if using, garlic, almonds, mint, jalapenos, red wine vinegar, and 1 tablespoon of the balsamic vinegar in a food processor. Process until you get a smooth paste, then, with the motor running, slowly add the extra virgin olive oil. Taste and adjust the seasoning, adding a little white pepper or more balsamic vinegar if needed.
Transfer the olive paste to a jar, top with a little olive oil so that the paste is completely covered, cover the jar, and place in the refrigerator for at least 1 day before serving. The spread will keep for up to 4 weeks in the refrigerator.
Makes about 2 cups (16 two-tablespoon servings).
This is my tapenade-like spread, which I always keep in the refrigerator. Authentic tapenade, the famous olive, caper, and anchovy spread of Provence, can be wonderful, but most of the jarred versions are so salty that all the other flavors are lost. Both tapenade and pesto have their roots in antiquity. The Roman statesman Cato (234-149 b.c.) describes a preparation that combined pitted and chopped black, green, and mottled olives with coriander, fennel, cumin, rue, mint, olive oil, and vinegar. My olive spread is inspired by this ancient recipe.
Make the spread at least one day in advance to give the flavors a chance to meld. Serve with toasted bread as an appetizer.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Hot and Spicy by Aglaia Kremezi, 2009."
S(Formatted by Chupa Babi):
"Jan 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 139 Calories; 14g Fat (84.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 900160 903566 0 3267 0 902035 20062 0 0 0 0 0
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