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...a blessed tree, an olive tree
Olive Pate
This is a delicious way to use olives that are too soft to serve on their own.
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Preparation time
30 minutes
12 oz. Calamata olives, or half Calamata and half cracked green olives, (about 1-1/2 cups before pitting), pits removed
1/2 cup capers
2 tbsp. onion
3 tbsp. olive oil
2+ tbsp. lemon juice
1/2 tsp. dried thyme
1/2 cup capers
2 tbsp. onion
3 tbsp. olive oil
2+ tbsp. lemon juice
1/2 tsp. dried thyme
In separate bowls, soak the olives and capers in cold water for 15 minutes to remove excess salt, then drain and rinse well, pressing down on the capers to extract as much water and brine as possible. Remove the pits from the olives by smashing them with your thumb on a cutting board. Put all of the ingredients into a blender or food processor, and puree until you have a fairly smooth paste. Makes about 1-1/2 cups, and keeps indefinitely in the refrigerator.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.