Olive pkhali
10 servings
35 minutes
Recipe from the Georgian restaurant Megobari.
Calories115.8kcal
Proteins4.7grams
Fats6.8grams
Carbohydrates7.7grams
Green olives
130
g
Sun-dried tomatoes
130
g
Capers
40
g
Anchovies
20
g
Garlic
15
g
Olive oil
20
ml
Truffle oil
10
ml
Cuttlefish ink
20
g
Ground black pepper
to taste
1
Remove the sun-dried tomatoes from the oil.
- Sun-dried tomatoes: 130 g
2
Put the capers and anchovies in a sieve for 10 minutes to drain excess oil.
- Capers: 40 g
- Anchovies: 20 g
3
Remove the canned olives and olives from the brine.
- Black olives in olive oil: 130 g
- Green olives: 130 g
4
Put olives, black olives, sun-dried tomatoes, capers, and anchovies into the blender bowl.
- Black olives in olive oil: 130 g
- Green olives: 130 g
- Sun-dried tomatoes: 130 g
- Capers: 40 g
- Anchovies: 20 g
5
Chop the garlic.
- Garlic: 15 g
6
Grate the parmesan.
- Parmesan (Parmigiano Reggiano): 50 g
7
Add garlic, parmesan, olive oil, and truffle oil to the vegetables.
- Garlic: 15 g
- Parmesan (Parmigiano Reggiano): 50 g
- Olive oil: 20 ml
- Truffle oil: 10 ml
8
Blend everything well with a blender.
9
Season with black ground pepper.
- Ground black pepper: to taste
10
Add squid ink at the end for a rich black color.
- Cuttlefish ink: 20 g
