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B
lack Olive Mash
 

Black Olive Mash

© Chef Oscar Umahro Cadogan

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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