OLIVE PUREE
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
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
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
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
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
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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