Herbed Olive Puree

• 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)

1. Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
2. Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
3. Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.

oilcured black olive, green olives, sweet onion, garlic, mint, extra virgin olive oil, fennel seed, cumin, coriander, fresh herb, pita breads

Taken from www.food.com/recipe/herbed-olive-puree-246751 (may not work)