I must be @ central market in New Orleans...cause it taste just like it! I made a "reduced fat" version. I measured 1 cup WHOLE stuffed olives, then crushed/minced those. I only added 2 table spoons of extra light virgin oil and 1 table spoon of pure canola oil. For the veggies (celery, carrots, cauliflower) I used Mezetta Italian Mix Giardiniera (found near the olives - has that all in one jar set to go, just mince) and added an additional table spoon of each. I left out: Kalamatas, Basil, Oregano, Onion and only added 1 teaspoon of red wine vinegar. Made: 26 tablespoons of olive spread Calories per tablespoon: 25 calories I used different bread and my own combo of deli meat/cheese. My main goal was to create a low fat version of this spread for sandwiches and it worked. Amazing, loved this recipe. I used to contemplate paying someone to buy some of this spread and shipping it out to me from New Orleans. My brother said if more oil was added to soak the bread (which I avoided due to cals), this would have been it!
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I must be @ central market in New Orleans...cause it taste just like it! I made a "reduced...