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Spanish Olive and Molasses Spread

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“Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the "Caribbean Light" cookbook.”
READY IN:
5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup pimento-stuffed green olives (Spanish)
  • 2 tablespoons fresh breadcrumbs
  • 1 tablespoon capers, drained
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon molasses
  • black pepper, freshly ground to taste

Directions

  1. In a blender or food processor, process the olives, bread crumbs, capers and garlic on low speed until pulverized into a mixture that loosely holds together. Do not puree.
  2. Transfer to a bowl, and stir in the molasses and pepper.

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