Ingredients:
Pitted olives – 400 g
Sun-dried tomatoes – 50 g
Capers – 1 tbsp
Garlic – 2 cloves
Fresh basil – 20 g
Fresh parsley – 20 g
Lemon juice – 1 tbsp
Evolia sunflower oil – 50 ml
No. of servings: 4
Prep time: 10 min
Step 1
Transfer the olives from the can or jar to a colander and allow the brine to drain. Peel the garlic cloves. Rinse basil and parsley, remove basil stems and cut off long parsley stems.
Transfer the olives from the can or jar to a colander and allow the brine to drain. Peel the garlic cloves. Rinse basil and parsley, remove basil stems and cut off long parsley stems.
Step 2
Put all ingredients, except the oil, in a blender bowl. Turn on the blender and pulse several times until coarsely chopped.
Put all ingredients, except the oil, in a blender bowl. Turn on the blender and pulse several times until coarsely chopped.
Step 3
Turn on the blender on Speed 1 and add the oil in a thin stream. Then you can switch to Speed 2 and beat until the mixture is thoroughly combined and uniform in texture. Serve at room temperature.
Turn on the blender on Speed 1 and add the oil in a thin stream. Then you can switch to Speed 2 and beat until the mixture is thoroughly combined and uniform in texture. Serve at room temperature.