Best Herbed Olive Puree Recipes

Olive Puree image

Provided by Sackville

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

100 g stoned black olives
20 fresh basil leaves
1 tablespoon extra virgin olive oil
lemon juice, to taste

Steps:

Purée everything together using a blender or hand mixer.
Serve along with some bread (I like to toast slices of French baguettes) or crackers.

Nutrition Facts : Calories 118.5, Fat 12.1, SaturatedFat 1.6, Sodium 436.3, Carbohydrate 3.4, Fiber 1.8, Protein 0.6

Pureed Herb Oil image

Provided by littlemafia

Categories Easy

Time 12h5m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup fresh herbs, leaves such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil

Steps:

Blanch herbs in boiling water. Refresh under cold water. Pat dry.
Puree blanched herbs in a blender with oil until mixture is creamy.
Pour into a decorative airtight jar and shake well. Refrigerate overnight.
Let mixture come to room temperature.
Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
Keep oil covered and refrigerated.

Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Yield 4 servings

Number Of Ingredients 25

1 cup olive oil
1/4 cup roughly chopped garlic
1/4 cup roughly chopped fresh thyme leave
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh rosemary
2 chickens, about 2 1/2 pounds each
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, roughly chopped
1 cup port wine
8 cups chicken stock
2 heads roasted garlic, cloves removed
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons white truffle oil
1 cup basil leaves, tightly packed
2 tablespoons pine nuts
2 cloves garlic
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
6 red potatoes, peeled, cut into chunks and cooked until soft
1/2 cup milk, scalded
3 tablespoons butter

Steps:

For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.