Pure di olive nere (black olive paste)
2 Servings
| Quantity | 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"