Olive Puree Recipes

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

Steps:

• Bring a large pot of water to a boil and add salt. Put half the olive oil in a 10- or 12-inch skillet over medium-high heat. Add the garlic and, when it sizzles, the tomatoes, along with some salt and pepper. Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 15 minutes.
• Meanwhile, pit the olives: press on them with the broad side of a knife to break them, then remove the pit. Combine them in a small food processor with the anchovies and the remaining olive oil. Pulse the machine until you have a fairly smooth paste. Stir this paste into the tomato sauce and keep warm, stirring occasionally.
• Cook the pasta until it is tender but not mushy. Serve with the sauce, garnished with the parsley.

Steps:

• Puree olives with 2 tablespoons olive oil in processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate for at least 3 hours or overnight.
• Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.

Steps:

• In a food processor, pulse the cup of parsley leaves until finely chopped.
• Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
• Add the cream cheese and process until smooth.
• Transfer to a serving bowl and garnish, if desired with parsley springs.