Pure di olive nere liguriane (spicy ligurian "caviar")

Yield: 1 cup

Measure Ingredient
1 cup Olive paste, see Black Olive Paste Recipe
⅛ teaspoon Red pepper flakes
1 tablespoon Capers
Salt, to taste

In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks.

Serve spread on crostini.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95

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