Olivi paradiso (black olive paste)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black Calamata olives |
| 2 | Cloves garlic; minced | |
| ⅔ | cup | Italian parsley; chopped |
| 5 | larges | Sprigs of fresh rosemary; stems removed |
| 3 | larges | Sprigs fresh thyme; stems removed |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Fresh ground black pepper |
Directions
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 to 8 appetizer servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997