Side Pannel
Pure Di Olive Nere (Black Olive Paste)
Pure Di Olive Nere (Black Olive Paste)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Appetizers, Vegetarian, Snacks
Ingredients List
- 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
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.
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.
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