Olivada
- 1 can of large pitted black olives or a cup (and change) of kalamata olives
- 3-4 cloves of garlic, roughly chopped
- 1 big handful of walnuts
- 1 handful of grated parmesan
- some olive oil on hand (no more than a few Tbsp)
- salt (no more than 2 tsp)
- pepper
- Use your best judgement when making this. Start with the olives, garlic, walnuts, and parmesan and whir in the food processor. Add the olive oil at a slow drizzle until you reach a spread consistency. Your paste actually should look more like TV snow than the matte grey in my picture (I tried using sunflower seeds instead). Add salt and pepper a little at a time, whir some more, taste it, and adjust as necessary. The end effect is an olive spread, with a tangy flavor and a slightly grainy texture. Serve on toast (sliced sandwich loaf for a snack, sliced baguette for a party). It tastes better the next day.
black olives, garlic, handful of walnuts, handful, olive oil, salt, pepper
Taken from www.epicurious.com/recipes/member/views/olivada-50106926 (may not work)