Pure Di Olive Nere (black Olive Paste) Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
18 ounce: Black olives in brine,
1/2 cup: Olive oil,
Grated zest & juice of 1, lemon
10 each: Grindings of black pepper,
1 tbsp: Fresh breadcrumbs,
1 pinch: Salt,
Directions:
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 1/4" 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 VallAurea or French Nicoise, all pitted.
Source from luhu.jp
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 1/4" 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 VallAurea or French Nicoise, all pitted.
Source from luhu.jp