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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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 
