Asaitunas Miraflores (Savory Olive Spread)

This is an old family favorite my mother often made for breakfast on weekends. Traditionally, the spread is made with garlic and black Peruvian olives. However, if you do happen to find Peruvian olives, they are never pitted. As a young teen, I was often given the chore of pitting the olives and developed an animosity towards the task. So, I now use Kalamata olives, which are easier to find, bursting with flavor, and pre-pitted.

If you love the sharp kick of garlic, go ahead and add up to 3 garlic cloves. On occasion, I go overboard with the garlic but it's still dang good, I just have to keep my mouth shut for the remainder of the day... This spread has a very powerful flavor that will subdue anything else so it's best served with a warm crusty bread to even out the snappy salty bite.

Ingredients

  • 8 oz pitted Kalamata olives (approx. 1 jar)
  • 1-2 peeled garlic cloves, to taste
  • 1 tbsp olive oil
  • 1-2 tbsp olive brine
Instructions: 

Serving: approx 8 oz (1 cup)
Prep Time: 5 min
Cook Time: 5 min

  1. Drain the olives; however, keep the brine and set aside.
  2. In a blender, add the olives, garlic cloves, and olive oil.
  3. Begin to blend, adding 1-2 tbsp of the brine to ease the blending process.
  4. Pour contents into an empty jar or container (I use the original olive jar).
  5. Serve on bread or toast, keep refrigerated.
  6. Enjoy.