Herbed Olive Puree - cooking recipe

Ingredients

1/2 cup oil-cured black olive, pitted
1/2 cup large green olives
1/4 cup sweet onion, chopped
1 garlic clove, minced
10 fresh mint leaves
1/4 cup extra virgin olive oil
1 teaspoon fennel seed
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 cup minced assorted fresh herb, such as parsley, mint, and basil
6 pita breads, warmed and cut into quarters (optional)

Preparation

Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.