Poor Man's Caviar

[Guest guest]

Poor Man's Caviar

Source: Oak Cafe, Sacramento, CA

 

Yields 2.5 cups

 

1/2 lb. Kalamata , pitted, rinsed and drained

1/2 lb. green olives, pitted rinsed and drained

1 cup capers, salt-packed, rinsed and drained

3-6 Tbsp. lemon juice

5 garlic cloves

1/2 cup coarsely chopped Italian parsley

3-4 Tbsp. olive oil

1 tsp. dried savory or oregano, crumbled

1/2-1 tsp. freshly ground white pepper

2-3 tsp. dried whole wheat bread crumbs (optional)

 

In a food processor, combine the olives, capers, lemon juice and garlic and

process to a smooth paste. Add parsley and process to incorporate. Add

oil, savory (or oregano), white pepper and process to blend. Taste.

Season to your taste. If mixture is dry add olive oil. If it is too moist,

stir in bread crumbs. Cover and refrigerate for at least 2-3 hours or

overnight.

 

***Try substuting cayenne pepper (to replace the white pepper) for a

healthier option.

 

 

" The spirit of hospitality can thrive in the humblest circumstances. It's a

matter of opening our lives to others. . .giving them the best we have to

offer, but never allowing elaborate preparations to substitute for the

sharing of the spirit of true hospitality. " ~Emelie Barnes

 

http://www.Christian-Vegan-Cooking

http://www.AllNaturalSweetenerRecipes

http://www.VeganMenusforHealthyLiving

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