-
Makes
an appetizer sized portion (a nice sized bowl-full)
Author Notes
I whipped this together in 10 minutes one day this past summer when I needed a last minute appetizer, and it's been one of my very favorites ever since.
Black olives from my pantry, fresh parsley from my garden, extra virgin olive oil (the good stuff), lots of garlic and Pecorino Romano cheese. WOW!
I served this with some crispy ciabatta toasts which were perfect.
Enjoy! —littleclove
Ingredients
-
1
can (15oz.) black olives, drained
-
1
clove garlic, cut in chunks
-
3 tablespoons
freshly grated Pecorino Romano cheese
-
2
big handfuls of fresh Italian flat-leaf parsley (about 2 cups), stems removed
-
2 tablespoons
extra virgin olive oil (your best stuff)
-
1 pinch
crushed red pepper
Directions
-
Throw everything except the oil into a mini-cuisinart and pulse a few times to break it down. Scrape the sides down and then add the oil slowly, while pulsing, until incorporated. The cheese is probably salty enough, but you may want to add a bit of salt. I didn’t.
Don’t forget the ciabatta toasts!
See what other Food52ers are saying.