Olive Pkhali
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Recipe from an American restaurant.
Ingredients
- Olive Oil - 4.6 oz
- Olives stuffed with lemon - 4.6 oz
- Sun-Dried Tomatoes - 4.6 oz
- Capers - 1.4 oz
- Anchovies - 0.7 oz
- Garlic - 0.5 oz
- Olive Oil - 0 fl oz
- Parmesan Cheese - 1.8 oz
- Truffle Oil - 0 fl oz
- Squid Ink Pasta - 0.7 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the oil from the sun-dried tomatoes.
Step 2
Place the capers and anchovies in a sieve for 10 minutes to drain off the excess oil.
Step 3
Remove the brine from the canned olives and olives.
Step 4
Place the olives, black olives, sun-dried tomatoes, capers, and anchovies in the blender bowl.
Step 5
Chop the garlic.
Step 6
Grate the Parmesan cheese.
Step 7
Add garlic, Parmesan cheese, olive oil, and truffle oil to the vegetables.
Step 8
Blend everything thoroughly.
Step 9
Season to taste with freshly ground black pepper.
Step 10
Finally, add squid ink for a rich black color.
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