Recipe courtesy of Marcia Friedman from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. Accompanying recipe photo credit: © Marcia Friedman.
The ease of this Italian specialty belies how dramatic it tastes. Serve it simply with bread, crackers, and even matzah, or try it as a relish with chicken or salmon.
1 cup pitted kalamata olives
1 cup sun-dried tomatoes packed in oil, drained
Extra-virgin olive oil
Mince the olives and tomatoes by hand or in a small food processor. Then, by hand, gradually add olive oil as needed to make a spreadable mixture.
Refrigerate until ready to use. Serve cold or room temperature.
Yield: About 2 cups
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