| 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 | T | 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.
A Message from our Provider:
“Hurting? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 501
Calories From Fat: 480
Total Fat: 54.3g
Cholesterol: 0mg
Sodium: 172.7mg
Potassium: 85.5mg
Carbohydrates: 8.2g
Fiber: 2.7g
Sugar: <1g
Protein: 1.1g