I take - Several Black and (a few) green olives, onions, garlic, and
the pomientoes in the olives (for color). Start mashing (or food
processor). After mashing, add olive oil and mix.
This is called "Black Olive Spread". I first bought this in a
'gourmet' store for $8.99 for 6 oz. I knew I could make it for a lot
less $$. The green olives and the pomientoes are my addition (they
aren't as expensive as the black).
DO NOT ADD SALT - The olives are sooo salty.
I serve it with black olive bread.

BeautyBuyNature.com wrote:
> I take - Several Black and (a few) green olives, onions, garlic, and
> the pomientoes in the olives (for color). Start mashing (or food
> processor). After mashing, add olive oil and mix.
> This is called "Black Olive Spread". I first bought this in a
> 'gourmet' store for $8.99 for 6 oz. I knew I could make it for a lot
> less $$. The green olives and the pomientoes are my addition (they
> aren't as expensive as the black).
> DO NOT ADD SALT - The olives are sooo salty.
> I serve it with black olive bread.

Uh, that would be "pimiento," or "pimientos." ;-) I love green olives.

N.

Does that really matter? -----lol,OMG,brb,th,thvm...

On 28 Feb 2005 14:14:18 -0800, "BeautyBuyNature.com" >
wrote:

>I take - Several Black and (a few) green olives, onions, garlic, and
>the pomientoes in the olives (for color). Start mashing (or food
>processor). After mashing, add olive oil and mix.
>This is called "Black Olive Spread". I first bought this in a
>'gourmet' store for $8.99 for 6 oz. I knew I could make it for a lot
>less $$. The green olives and the pomientoes are my addition (they
>aren't as expensive as the black).
>DO NOT ADD SALT - The olives are sooo salty.
>I serve it with black olive bread.

The ingredients's you mention would go great tossed with cooked
spaghetti and butter, then the parmeasean cheese!

Mark Ferrante