Garlic
Lemon
Cappers
Green Olives
Red Onion
Pistachios
Cashews
Water
White Wine
Olive Oil
Black Pepper
Maple Syrup
Chile Flakes
Lemon Marmalade
Coriander
Kosher Salt
Olive & Caper Spread
Ingredients
- Bulb of garlic
- 3-4 slices of lemon
- 2 Tbsp cappers (salt packed or brined),
- 1 cup green olives,
- thick ½” slice red onion
- 1 fresh cloves garlic
- ¼ cup pistachios (soaked to soften)
- ¼ cup raw cashews (soaked)
- ½ cup water
- 2-3 tbsp white wine
- ⅓ cup olive oil + 2 tbsp
- ½ tsp cracked black pepper
- 2-3 tsp agave nectar or maple syrup
- ½ tsp chile flakes
- 1½ Tbsp lemon marmalade
- ¼ cup chopped fresh coriander leaves (after sauce is blended)
- 1 Tbsp fresh lemon juice
- 1 tsp kosher salt
Instructions
- Bake bulb of garlic at 375° F for approx 1hr
- Bake 3-4 slices of lemon for 45 min
- Roast 2 Tbsp cappers (salt packed or brined), 1 cup green olives, and a thick ½” slice red onion for 50 min
- Put all ingredients into a blender. For a coarser consistency don't blend as much. For smoother consistency blend just at 1 minute. Add chopped coriander and season to tast spread will thicken slightly as it chills.