Olive Cream

I've been experimenting a lot with flavors that I was previously averse to, as well as vegetable purees. And so I came up with this recipe for an olive cream, a great base for plating, something of which can have an affect on how much one enjoys ones food. It's salty and creamy and a nice compliment to a steamed, poached or roasted fish or chicken. Enjoy.


Olive Cream

Yields 12-2 Tbsp Servings

Ingredients:

1/4 cup heavy cream

1 tsp olive oil

1/2 small onion, diced

1 cup sliced black olives (or 1 can Trader Joe's sliced Greek olives, reserve the canning liquid)

Method:

Place a sauce pan over medium high heat. Add the olive oil and onion and cook until translucent. Add the olives and heavy cream and blend until smooth. Reserve.

Nutrition Facts

Serving Size 17 g

Amount Per Serving

Calories  26 Calories from Fat  23

% Daily Value*

Total Fat  2.5g 4%

Saturated Fat  0.8g 4%

Cholesterol  3mg 1%

Sodium  99mg 4%

Total Carbohydrates  1.0g 0%

Protein  0.2g

Vitamin A 2% • Vitamin C 1% Calcium 1% • Iron 2%

Nutrition Grade C-

* Based on a 2000 calorie diet