One of the best things about Hamersley's recipes is that they don't require lots of ingredients or overly fussing assembly. The black olive spread is a case in point. It has only four ingredients, all zipped together in a food processor. It makes a wonderful appetizer or it can be spread on a slice of toasted baguette and used as a garnish for salad as Hamersley suggests.
The first time I made this, I weighed the black olives before I pitted them. Do not make this mistake. The olives should weigh 4 ounces after the pits are removed. (Note: buy the big tub of Kalamata olives at Costco and use a cherry pitter to remove the pits.)
Also, be sure to measure all ingredients carefully. Too much orange peel and garlic will make the spread bitter as I found out on my first attempt, and too much olive oil makes the spread too drippy. Two tablespoons of olive oil creates the perfect consistency if you measure all ingredients carefully.
This is now my "go to" appetizer recipe if I need something to serve on a moment's notice.
The bottom line: Yummy. It is worth keeping olives on hand just for this.
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