2–4garlic clovespeeled and hard stem cut off, germ removed
8Castelvetrano Olives rinsed and pitted*
4tblsfresh lime juice or lemon juicejuice of 2 limes or lemons
Slice the tofu in 4 and place on paper towels or roll up in a lint free towel to remove excess water. Press out as much water as possible.
Using a pulsing technique (on, off, on), blend the garlic and olives until they are broken up.
Add the tofu and blend until smooth as possible.
While blending, add the lime juice slowly to form the emulsion and get smoother.
Taste the mixture to see if it needs more of any of the ingredients. If so, add and blend a little more.
Put in the jar, that spatula will come in handy here. Date the jar and store in the refrigerator for up to 4 days.
*To reduce the salt content* from the brined olives, place the rinsed and pitted olives in a jar with a tight fitting lid, add filtered water, and shake. Let soak for about 5 min, then drain the liquid. If you still find them too salty, repeat the process. Drain the water and olives are ready to use.