10 oil-cured black olives, pitted and chopped
3 garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 1/4 cup toasted walnuts, roughly chopped
1 1/2 teaspoons miso
1 tablespoon tahini
1/4 teaspoon oregano
juice of 1/2 a lemon
If you have a mortar and pestle, use it to smash the olives and garlic together. Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so. Remove from heat, and then add the walnuts, miso, tahini, oregano, and lemon juice. Use immediately, or cover and store refrigerated for a few days.
1 1/2 cups
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