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Greek Poor Man's Caviar (To Chaviari Tou Ftochou)
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- #96575
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 pound juicy black olives, such as Pelion or Kalamata, pitted
1/2 pound green olives, such as Nafplion, pitted
1 cup capers
3 tablespoons freshly squeezed lemon juice, more to taste
5 cloves garlic
1/2 cup coarsely chopped fresh flat leaf parsley leaves
3 tablespoons extra virgin olive oil
1 teaspoon dried savory or oregano, crumbled
1/2 teaspoon freshly ground white pepper, to taste
2 teaspoons dried whole-wheat bread crumbs, optional
thin slices whole-wheat bread, toasted
directions
Rinse the olives and capers thoroughly under cold running water and drain well on paper towels.
In a food processor, combine the olives, capers, lemon juice and the garlic. Process into a smooth paste. Add the parsley and process until incorporated. Add oil, savory or oregano, and white pepper and process until blended.
Taste and adjust the seasonings, adding more lemon juice and white pepper, if needed. If the mixture is too dry, add more oil. If the mixture is too moist, stir in the bread crumbs.
Transfer to a serving bowl, cover and refrigerate for at least 2 to 3 hours or overnight.
Serve small portions on the bread.
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
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