HERBED OLIVE PUREE

"Olives, which according to Greek myth are a gift from the goddess Athena, were an important part of the ancients’ diet. They were eaten with bread and crushed to make oil, which was considered good for the body both inside and out. This dip, a recipe from the Roman statesman Cato, is not only perfect with pita bread or toasted baguette slices but also delicious tossed with cooked spaghetti.

It’s one of my favorite recipes because it can be made days in advance and only gets better with time, just like a good movie."

1/2 cup pitted whole oil-cured black olives
1/2 cup pitted whole brine-cured green olives
1/4 cup chopped onion
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup minced fresh parsley, mint, and basil
grated zest of 1 lemon
6 pita breads, cut into quarters and warmed

Combine the olives, onion, olive oil, garlic, fennel seed, cumin, and coriander in a food processor and puree until smooth. Place in a small bowl, cover with plastic wrap, and allow the flavors to mingle at room temperature for at least 6 hours.

To serve, stir well and top with the minced herbs and lemon zest. Serve with the warm pita bread sections.

Serves 10
Excerpted from Movie Menus by Francine Segan
Copyright © 2004 by Francine Segan. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.