| 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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