Thanks to Susie Martin, my co-worker and fellow foodie, you could soon be enjoying Italian Black Olive Spread from the cookbook The Surreal Gourmet. Author Bob Blumer invites readers to share his friend’s secret family recipe with their friends. Someone who shares secrets–That’s my kinda guy!
Italian Black Olive Spread
- 2 c of black Kalamata olives, pitted
- 2 cloves of garlic minced
- 2/3 c Italian parsley, chopped
- 3 sprigs fresh rosemary, stemmed and very finely chopped (See note below)
- 3 large sprigs fresh thyme, stemmed
- 1/3 c olive oil
- 1 t fresh ground black pepper
Blend all ingredients in a food processor or blender until puréed into a course mixture. Add extra oil if necessary to get the right texture. If excess oil rises to the top, drain off.
Refrigerate for a few hours to enhance taste. Serve on thinly toasted bread or unsalted crackers. Garnish with sliced cherry tomatoes. Or use as a rub and spread on lamb or chicken.
Italian Black Olive Spread Print Ready Recipe
Final notes:
- Adjust the amount of rosemary to suit your tastes. You can start with just a teaspoon or two, finely chopped, and add more as you like. It starts out overwhelming, but the strong taste of a large amount of fresh rosemary in this spread can be addictive.
- I did spread this olive paste over lamb before roasting and still reached for more to go with each bite.
- Us small think Greek Kalamata olives for best flavour.
- Stay tuned for the upcoming draw for a Jittery Cook tote bag sporting the headless chef braving a tightrope Send in your brilliant recipe suggestions to [email protected].
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