Herbed Olive Puree Recipes

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OLIVE PUREE



Olive Puree image

Here's a simple olive tapenade you can use as a dip at your next party. The UK chef Heston Blumenthal also recommends mixing it into a risotto or pasta dish, or as an accompaniment to meat such as duck or chicken. I find this serves two as a snack.

Provided by Sackville

Categories     Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

100 g stoned black olives
20 fresh basil leaves
1 tablespoon extra virgin olive oil
lemon juice, to taste

Steps:

  • Purée everything together using a blender or hand mixer.
  • Serve along with some bread (I like to toast slices of French baguettes) or crackers.

Nutrition Facts : Calories 118.5, Fat 12.1, SaturatedFat 1.6, Sodium 436.3, Carbohydrate 3.4, Fiber 1.8, Protein 0.6

PUREED HERB OIL



Pureed Herb Oil image

Make and share this Pureed Herb Oil recipe from Food.com.

Provided by littlemafia

Categories     Easy

Time 12h5m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup fresh herbs, leaves such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil

Steps:

  • Blanch herbs in boiling water. Refresh under cold water. Pat dry.
  • Puree blanched herbs in a blender with oil until mixture is creamy.
  • Pour into a decorative airtight jar and shake well. Refrigerate overnight.
  • Let mixture come to room temperature.
  • Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
  • Keep oil covered and refrigerated.

HERBED OLIVE PUREE



Herbed Olive Puree image

Original recipe by the Roman Statesman Cato the Elder in the second century B.C. Recipe "modernization" found in "The Philosopher's Kitchen" by Francine Segan.

Provided by ThatSouthernBelle

Categories     Spreads

Time 6h3m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup oil-cured black olive, pitted
1/2 cup large green olives
1/4 cup sweet onion, chopped
1 garlic clove, minced
10 fresh mint leaves
1/4 cup extra virgin olive oil
1 teaspoon fennel seed
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 cup minced assorted fresh herb, such as parsley, mint, and basil
6 pita breads, warmed and cut into quarters (optional)

Steps:

  • Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
  • Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
  • Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.

Nutrition Facts : Calories 68.8, Fat 7.2, SaturatedFat 1, Sodium 164, Carbohydrate 1.4, Fiber 0.6, Sugar 0.2, Protein 0.2

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