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Pure Di Olive Nere (Black Olive Paste)



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Pure Di Olive Nere (Black Olive Paste)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

18 oz Black olives in brine
1/2 c Olive oil
Grated zest & juice of 1
-- lemon
10 Grindings of black pepper
1 tb Fresh breadcrumbs
1 pn Salt

Serves:

2 Cups

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