BLACK OLIVE PASTE
By Coo1
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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.
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