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Spanish
Green Olive Spread
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In a dry blender, grind finely: |
| 1/4 |
c |
almonds |
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Add and puree until smooth: |
| 1 |
c |
green olives |
| 1 |
t |
cumin |
| 3-4 |
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anchovies, well-rinsed |
| 2-4 |
T |
olive oil |
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Serve on bread or crostini. |
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Notes &
Variations:
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This should be made in a blender,
not a food processor, in order to get the consistency very smooth. Use
just enough olive oil to get everything to blend together. If it all seems
too thick to blend properly, try adding a tablespoon or two of white wine.
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Use any pitted green olives.
The pimento-stuffed spanish style olives are fine, other stuffed or plain
varieties are fine, as well.
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Lightly toasting the almonds
before grinding them will bring out their flavor.
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Use white anchovies if you can
find them, but regular anchovies will be fine.
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