Olive pkhali

10 servings

35 minutes

Recipe from the Georgian restaurant Megobari.

Energy value per serving

• Calories: 115.8
• Proteins: 4.7g
• Fats: 6.8g
• Carbohydrates: 7.7g

Ingredients

• Olives in olive oil: 130 g
• Olive: 130 g
• Sun-dried tomatoes: 130 g
• Capers: 40 g
• Anchovies: 20 g
• Garlic: 15 g
• Olive oil: 20 ml
• Parmesan cheese: 50 g
• Truffle oil: 10 ml
• Cuttlefish ink: 20 g
• Ground black pepper: to taste

Cooking steps

1. Remove the sun-dried tomatoes from the oil.

   Required ingredients:

   • Sun-dried tomatoes: 130 g

2. Put the capers and anchovies in a sieve for 10 minutes to drain excess oil.

   Required ingredients:

   • Capers: 40 g
   • Anchovies: 20 g

3. Remove the canned olives and olives from the brine.

   Required ingredients:

   • Olives in olive oil: 130 g
   • Olive: 130 g

4. Put olives, black olives, sun-dried tomatoes, capers, and anchovies into the blender bowl.

   Required ingredients:

   • Olives in olive oil: 130 g
   • Olive: 130 g
   • Sun-dried tomatoes: 130 g
   • Capers: 40 g
   • Anchovies: 20 g

5. Chop the garlic.

   Required ingredients:

   • Garlic: 15 g

6. Grate the parmesan.

   Required ingredients:

   • Parmesan cheese: 50 g

7. Add garlic, parmesan, olive oil, and truffle oil to the vegetables.

   Required ingredients:

   • Garlic: 15 g
   • Parmesan cheese: 50 g
   • Olive oil: 20 ml
   • Truffle oil: 10 ml

8. Blend everything well with a blender.

9. Season with black ground pepper.

   Required ingredients:

   • Ground black pepper:  to taste

10. Add squid ink at the end for a rich black color.

    Required ingredients:

    • Cuttlefish ink: 20 g