Olive Puree

DEAR SOS: We often dine at I Cugini in Santa Monica and are thoroughly intrigued with the chopped olive appetizer. We would all love to have the recipe.

--MARILYN

DEAR MARILYN: It’s more a method than a recipe--and it’s an idea that certainly didn’t start with I Cugini. But it’s a wonderful prelude to the food of executive chef Joe Venezia. Says Carla Ugolini, general manager: “I’m a bit embarrassed--it’s really quite simple.” Aren’t all good things?

I CUGINI OLIVE PUREE

1 1/2 cups imported Kalamata olives, drained and pitted

About 2 to 3 tablespoons extra-virgin olive oil

Put olives through meat grinder or food processor until chopped to medium-fine consistency. Moisten enough with olive oil to spreadable consistency. Amount of oil used will vary with type of olives, as some are more oily than others.

Stir before serving. It’s best to work at room temperature. Keep refrigerated when not in use. Use as spread for toasted bread or crackers. Makes 1/2 cup.

Each tablespoon contains about:

88 calories; 568 mg sodium; trace cholesterol; 10 grams fat; 2 grams carbohydrates; trace protein; 0.66 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.