Olivepuree Recipes

BLACK OLIVE SPREAD

Black Olive Spread image

I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.

Provided by jenfer

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Steps:

Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg

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

Ingredients

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

GREEN OLIVE AND ANCHOVY PUREE

Green Olive and Anchovy Puree image

This is so good! It took me a little while to get used to eating goat cheese (billy goat gruff). Now, I find I like it very much, and what doesn't go with thyme? Crisp veggies, like celery sticks, carrot sticks, and fennel sticks. I love it with endive. So good! Watch your seasonings, as the olives will provide enough saltiness. When preparing the lemon zest, only use the yellow, as the white part, the pith is very bitter.

Provided by FLUFFSTER

Categories Spreads

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup fresh parsley (flat-leaf)
3 -4 sprigs parsley, if desired (to garnish)
2 cups pitted Spanish olives (green)
4 (2 1/2 ounce) jars green olives, pitted drained and rinsed
1/2 cup bottled pimiento, drained
1 (2 ounce) can flat anchovy fillets
1/4 cup dry breadcrumbs, unsalted, plain
2 tablespoons tomato paste
1 tablespoon capers, rinsed and drained
1 teaspoon finely grated lemon zest
1/2 teaspoon fresh ground black pepper
1/2 lb cream cheese, room temperature, cut into small pieces

Steps:

In a food processor, pulse the cup of parsley leaves until finely chopped.
Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
Add the cream cheese and process until smooth.
Transfer to a serving bowl and garnish, if desired with parsley springs.

GRILLED CHICKEN WITH OLIVE PURéE

Grilled Chicken with Olive Purée image

Categories Chicken Olive Poultry Marinate Low Carb Quick & Easy Spring Summer Grill/Barbecue Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 4

Ingredients

1 1/3 cups pitted black brine-cured olives (such as Kalamata) or 9 tablespoons olivada
3 tablespoons (or more) olive oil
6 large boneless chicken breast halves with skin
1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

Steps:

Puree olives with 2 tablespoons olive oil in processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate for at least 3 hours or overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.

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