Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Puree Di Olive Nere (Black Olive Paste) 18 ounces black olives in brine 1/2 cup olive oil grated zest and juice of 1 lemon 10 grindings of black pepper 1 tablespoon fresh breadcrumbs 1 pinch salt Put all the ingredients in a blender or in a food processor and 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. Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted. Quote Link to comment Share on other sites More sharing options...
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