- Some Kalamata
- Green Italian Olives
- Fresh Parsley
- Freshly Ground Black Pepper
- Virgin Olive Oil
- Hot Pepper Flakes
You’re going to need some kalamata olives pitted and some green Italian olives that are pitted. you’re also going to need some capers drained some garlic some fresh parsley lemon. you’re gonna need some freshly ground black pepper and some olive oil extra virgin olive oil. you do not need any salt for this
recipe because your base of course is your olives and olives are very salty now these are Italian green olives that are pitted and I get these at the Olive bar in my supermarket and they come that they’re coated in like a little bit of olive oil and some hot pepper flakes so, they got a good kick to them but if ,your supermarket doesn’t have them marinated in hot pepper flakes then just add just a small pinch of hot pepper flakes.
You can just with a knife you can just chop everything super super fine but, I like to do this in food processor it makes my life a whole lot easier now in
here. I’m going to put in my olives some fresh parsley one big clove of garlic that, I just have and some capers that i’ve drained I’m also going to put in a squeeze of lemon which is going to be the small lemon because it’s not that not that big so it won’t be that juicy and I’m not gonna put any oil in there yet threes and wise because I want to give this a head start before I start to add in my oil but I do want to add in a bit of hot pepper of black pepper now traditionally. you supposed to add anchovies to this. I do not like raw anchovies you I can detect like I can taste them if, they’re not cooked and I don’t like that they’re very fishy if.
I cook with the anchovies it’s got a totally different like flavor becomes whatever you’re cooking really salty and delicious but when you cook them wrong ethan raw.I just can’t do it they’re very overwhelming for me but you know if, you like them then just add a few in chili fillets to this mixture that’s it now. I’m going to do is close this up and pulse it until it’s nice and chunky that’s nice and hoarse. I just want to give it a scrape right like that I want to make sure everything gets blended well put the lid back on and now just pulse it and drizzle a little bit of olive oil through it you don’t want it to be like a lot of liquid these wines come together as a pace that looks good smells fantastic.I love that. I’m just going to put this in here it’s still a little bit coarse.
Which I personally like but you can you know make this super super smooth or leave it even chunkier than. I’m doing it’s up to you to each his own makes the world go around put it in a nice little bowl and you can serve this with anything a survey with some vegetables. such as maybe some celery some red bell pepper strips. you can serve this with some cucumbers.