DIP OLIVE SPREAD

152.jpg
view larger picture

You will need 1 to 2 pounds of olives, depending upon how much you want to make.

Remove the seeds.

Place olives in the blender.

Add a few tablespoons of water

1 tablespoon of Extra Virgin Olive Oil

1/2 tablespoon of vinegar

1/4 teaspoon of garlic powder (if you so choose), salt to taste.

Grind into a paste for a minute or two.

Add a little more Olive Oil if necessary.

This makes a delicious aperitif.

Spread over toast, crunchy Italian bread, bruchetta, or as a dip.

Obviously, this aperitif is for people who love olives and the taste of olives.

If the above seems to be too much work, we suggest you purchase the ready-made product: Kalamata Olive Pesto under the Sardo brand name, which has been proven to be one of the best names with respect to olives, and olive-based products, either in the jar or in pails. Mario Sardo is one of the pioneers in the industry.


The story was written by Spyros Peter Goudas with the assistance of Bernadette Scott

Keywords: | MULTICULTURAL DISHES | DIPS |