Olive spread is the fastest of the breakfast mezes. Because the olives are salty no salt goes in, and the walnuts and pomegranate molasses stop the salt standing alone. Pulse the processor in short bursts so the texture stays.
Ingredients
For the ezme
For the top
Method
-
Blend the olives
Pulse the stoned olives in short bursts; do not take them to a paste.
-
Add the walnuts
Add the walnuts and garlic and pulse again briefly.
-
Add the liquids
Add the olive oil and pomegranate molasses and mix.
-
Add the spices
Stir in the pepper flakes and mint. DO NOT add salt; taste first.
-
Rest
Chill for 30 minutes and serve with olive oil and walnuts.
Tips
- Add no salt; the olives are already salty and the spread quickly becomes inedible.
- Pulse the processor in short bursts, as the texture should stay.
- If the olives are very salty, soak them in water for 20 minutes and drain.
Nutrition
175
kcal
3 g
Protein
16 g
Fat
5 g
Carbs
2 g
Sugar
3 g
Fibre
Values are per serving and approximate.