| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Appetizers, Italian, Snacks, Vegetarian | 2 | Cups |
INGREDIENTS
| 18 | oz | Black olives in brine |
| 1/2 | c | Olive oil |
| Grated zest & juice of 1 lemon | ||
| 10 | Grindings of black pepper | |
| 1 | tb | Fresh breadcrumbs |
| 1 | pn | Salt |
INSTRUCTIONS
Put all the ingredients in a blender or in a food processor & blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving. 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. **NOTE: Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.
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