18 ounces black olives in brine
1/2 cup olive oil
1 lemon (grated zest and juice of)
10 grindings of black pepper
1 tablespoon fresh breadcrumbs
pinch of salt
Servings: 2
1. Put all the ingredients in a blender or in a food processor and blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving.
2. The olive paste will keep for weeks under a 1/4" layer of olive oil in a tightly covered container kept in the refrigerator. Use in other dishes or as part of an antipasto.
3. Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.
Servings: 2
1/2 cup olive oil
1 lemon (grated zest and juice of)
10 grindings of black pepper
1 tablespoon fresh breadcrumbs
pinch of salt
Servings: 2
1. Put all the ingredients in a blender or in a food processor and blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving.
2. The olive paste will keep for weeks under a 1/4" layer of olive oil in a tightly covered container kept in the refrigerator. Use in other dishes or as part of an antipasto.
3. Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.
Servings: 2
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