Yield: 2 Servings
|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|
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"