Chopped Liver With Olive Oil

Name: Chopped Liver With Olive Oil
Total time: 30 min
Yield: Makes about 2 1/2 cups
Ingredients: 1/4 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)

By Anna Winger

Total Time: About 30 minutes
Rating: 4(29)
Comments: Read comments

Featured in: Eat, Memory; Ghosts of Passovers Past

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Ingredients

Yield:Makes about 2½ cups

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Mash the eggs, leaving them chunky, and combine with the liver mixture. Add parsley, if using, and more olive oil if necessary.