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 Black Olive Mash  
 
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 5 to 6
Mashed black olives make an excellent spread or a topping for vegetables. They can also be used as a last minute stuffing for already cooked poultry. Any leftover olive mash can be saved in the refrigerator; it will keep for a few days in a covered container. Try experimenting with the flavor by adding chili, coriander, or fresh basil leaves.

  • 1 3/4 cups (400 gr) black olives (pitted weight), chopped very finely
  • 2 whole beefsteak or globe tomatoes, stems removed but with skins and seeds
  • 2 cloves of garlic, chopped finely
  • 2 tsp of unfiltered cider vinegar
  • 1 tbs extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 handfuls of flatleaf parsley
Cooking Instructions
1) Combine olives, whole tomatoes, garlic, cider vinegar, and extra virgin olive oil in a food processor and whizz until smooth.
2) Season with sea salt, freshly ground black pepper, and flatleaf parsley.


Note: Measurements are provided in both U.S. and European/metric units.

      
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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
 
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