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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is great to use olives that are getting too soft to serve on their own. This is great on bruschetta. Make sure you actually soak the olives and capers. One time I skipped this step to save time and it was way too salty for me. Ingredients:
1 1/2 cups of kalamata olives, pits removed |
1/2 cup capers |
2 tbsp onion |
3 tbsp olive oil |
2 tbsp lemon juice |
1/2 tsp thyme |
Directions:
1. In seperate bowls, soak olives and capers in cold water for 15 minutes to remove excess salt, drain and rinse well, press down on the capers to get as much of the wter and brine out as possible.
2. Remove pits from the olives by smashing them with a heavy object like a rolling pin.
3. Put all the ingredients into a food processor or blender and puree until smooth paste.
4. Keeps indefinitely in the refridgerator.
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