BLACK OLIVE PASTE

By Coo1

Ingredients

• 1 lb 2 oz black olives in brine (Italian Gaeta or French Nicoise) pitted
• 1/4 cup extra virgin live oil
• grated zest and juice of 1 lemon
• 10 gridings black pepper
• 1 tbls (heaping) very fresh bread crumbs
• Pinch of sea salt

Details

Servings 2

Preparation

Step 1

Put all the ingredients except olive oil in a blender or food processor and blend until slightly chunky or a smooth paste. Add olive oil slowly until mixture is runny. Let mellow several hours before serving. Will keep for weeks under a 1/4” layer of olive oil in a tightly covered container in the refrigerator.