The Tasting Room Olive Spread
- 3 garlic cloves
- 1 2 oz. can anchovy fillets in olive oil
- 4 cups pitted canned black olives, drained
- 1 1/2 cups gardiniera (Italian style jarred pickled vegetables)
- 1/4 cup extra virgin olive oil
In a bowl of food processor fitted with a steel blade, mince garlic cloves. Scrape down sides of bowl. Drain the pickled vegetables and discard any hot peppers. Add the vegetables and the anchovies with their oil to the bowl and pulse until very fine.
Add the pitted olives and pulse again until very fine dice. Add the olive oil and blend until the mixture is a charcoal brown color and all traces of black olive specks are gone. You may add a little more oil if necessary.
Refrigerate in plastic food container. Makes about 4 cups. Keeps in refrigerator 2 weeks.
Note: If all ingredients will not fit in food processor at one time, you may process the ingredients in batches, then mix all together in another mixing bowl or plastic container. This is especially helpful when you double or triple the recipe.
Ways to use this olive relish:
On crackers or bread.
As a sandwich spread with deli meats and cheeses.
As a pizza topping.
Add some to a tomato marinara sauce for pasta.
As a side relish for roasted pork, grilled chicken and lamb.
Recipe by Jane O'Riordan