Cooking Recipe Pure Di Olive Nere (Black Olive Paste)
Recipe Ingredients
18 oz
Black olives in brine
1/2 c
Olive oil
Grated zest & juice of 1 lemon
10 ea
Grindings of black pepper
1 tb
Fresh breadcrumbs
1 pn
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 Vall'Aurea or French Nicoise, all pitted.