Olive paradiso (italian black olive paste)

Yield: 1 servings

Measure Ingredient
2 cups Black Calamata olives; (the small, thin
; Greek ones)
2 Cloves garlic; minced
⅔ cup Italian parsley; chopped
5 larges Spri fresh rosemary; stems removed
3 larges Spri fresh thyme; stems removed
⅓ cup Olive oil
1 teaspoon Fresh ground black pepper

Pit the olives. Place olive between thumb and forefinger and squish. This takes a while but you will move quickly along the curve.

Place olives and all other ingredients in a blender or food processor and puree into a coarse mixture.

Notes:Although no salt is added, the natural composition of Calamata olives makes this appetizer quite salty.

If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.

Keep refrigerated.

Yield: 6 8 appetizer servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ 9283 - BOB BLUMER Converted by MM_Buster v2.0l.

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