Chopped Liver With Olive Oil

Ingredients

• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 large garlic cloves, finely chopped
• 12 ounces chicken livers, drained
• Salt and ground black pepper
• 4 hard-boiled eggs
• Finely chopped parsley (optional)

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    63 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 95 milligrams cholesterol; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes about 2 1/2 cups

Preparation

1. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken livers and a pinch of salt and sauté, stirring occasionally, until the livers are cooked through, 5 to 7 minutes. Cool the mixture for at least 10 minutes and chop by hand or in a food processor, depending on the consistency you prefer. Season to taste.
2. Mash the eggs, leaving them chunky, and combine with the liver mixture. Add parsley, if using, and more olive oil if necessary.

About 30 minutes