greenn olive puréeWhen we entertain, I am always on the hunt for new appetizers.  And, when you come to our home, you’re greeted with a choice of beverage along with a few things to nibble on.  Mr. S always jokes the snacks are the main meal!  It’s a delicate balance to satisfy any hunger pains and to leave enough room for dinner. With thirty-six years worth of dinner parties under my belt, the number one thing I always do is make a list!  The list keeps me on track for not only what to buy but also the menu.  If I slip up by not making one, I forget things!  It’s not uncommon for me to find something in the fridge or in the microwave the next day.  It makes me chuckle.  But I digress.  This green olive puree is the bomb!  It’s silky smooth and absolutely delicious.  What’s more, it’s super easy to whip up.

For those who aren’t fans of olives, this recipe might change your mind.  I used Castelvetrano olives from Italy and they aren’t as salty as most.  Also, these olives have a buttery taste.  Yours truly was never a fan.  All that changed nearly 15 years ago when my Italian friend introduced a few types to me.  After that, I was hooked.

375ml bottle green olives, pits in (I used Castelvetrano)
1 clove garlic, chopped
zest of half a lemon
fresh lemon juice (about 1 to 2 teaspoons)
extra-virgin olive oil (start with 2 tablespoons)

method

Drain the olives and place them in a pot with boiling water. I know, this sounds strange, but it works.  Soft boil for 5 minutes then drain.  Cool olives by running cold water over them.  Drain again. Remove the pits from the olives. Using a food processor or immersion blender, process all ingredients.  The purée should be smooth.

the culinary chase’s note

The lemon juice and olive oil are to taste so adjust accordingly.  Enjoy!