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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Be sure to use full-flavored olives in this appetizer. Ingredients:
1 (6-ounce) jar pitted kalamata olives (about 1 1/2 cups) |
1 tablespoon drained capers |
1 tablespoon sherry vinegar |
1 teaspoon lemon juice |
1 small garlic clove |
1/4 teaspoon freshly ground pepper |
1 teaspoon rum (optional) |
3 tablespoons extra virgin olive oil |
Directions:
1. Pulse first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted French baguette slices.
2. * White wine vinegar may be substituted for sherry vinegar.
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