I am thinking about making Chicken Marbella frorm the Silver Palate Cookbook. It says to puree a head a garlic. Any suggestions on how to puree a head of garlic? Also, my husband doesn't like olives and I love them. Would I suffer more if they are omitted, or, is the flavor of the olives so overpowering that my husband will suffer if they are included?
Thanks, and any hints or thoughts about making this dish are welcome!!