Pure di olive nere (black olive paste)

Yield: 2 Servings

Measure Ingredient
18 ounces Black olives in brine
½ cup Olive oil
Grated zest & juice of 1 lemon
10 eaches Grindings of black pepper
1 tablespoon Fresh breadcrumbs
1 pinch Salt

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 ¼" 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.

Carol Field, "Italy in Small Bites"

Similar recipes