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Olive pkhali

10 servings

35 minutes

Recipe from the Georgian restaurant Megobari.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

115.8

kcal

4.7g

grams

6.8g

grams

7.7g

grams

Ingredients

10servings

Black olives in olive oil

130

g

130

g

Sun-dried tomatoes

130

g

40

g

20

g

15

g

20

ml

Parmesan (Parmigiano Reggiano)

50

g

10

ml

20

g

Ground black pepper

to taste

Cooking steps

1
Remove the sun-dried tomatoes from the oil.
Required ingredients:
1. Sun-dried tomatoes: 130 g

2
Put the capers and anchovies in a sieve for 10 minutes to drain excess oil.
Required ingredients:
1. Capers: 40 g
2. Anchovies: 20 g

3
Remove the canned olives and olives from the brine.
Required ingredients:
1. Black olives in olive oil: 130 g
2. Green olives: 130 g

4
Put olives, black olives, sun-dried tomatoes, capers, and anchovies into the blender bowl.
Required ingredients:
1. Black olives in olive oil: 130 g
2. Green olives: 130 g
3. Sun-dried tomatoes: 130 g
4. Capers: 40 g
5. Anchovies: 20 g

5
Chop the garlic.
Required ingredients:
1. Garlic: 15 g

6
Grate the parmesan.
Required ingredients:
1. Parmesan (Parmigiano Reggiano): 50 g

7
Add garlic, parmesan, olive oil, and truffle oil to the vegetables.
Required ingredients:
1. Garlic: 15 g
2. Parmesan (Parmigiano Reggiano): 50 g
3. Olive oil: 20 ml
4. Truffle oil: 10 ml

8
Blend everything well with a blender.

9
Season with black ground pepper.
Required ingredients:
1. Ground black pepper: to taste

10
Add squid ink at the end for a rich black color.
Required ingredients:
1. Cuttlefish ink: 20 g

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