Herbed Olive Puree
Ingredients
- 1/2 cup oil-cured black olive, pitted ⓘ
- 1/2 cup large green olives ⓘ
- 1/4 cup sweet onion, chopped ⓘ
- 1 garlic clove, minced ⓘ
- 10 fresh mint leaves ⓘ
- 1/4 cup extra virgin olive oil ⓘ
- 1 teaspoon fennel seed
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground ⓘ
- 1/4 cup minced assorted fresh herb, such as parsley, mint, and basil ⓘ
- 6 pita breads, warmed and cut into quarters (optional) ⓘ
Instructions
- Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
- Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
- Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.
Nutrition & Diet Analysis (per serving)
610
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).