Pure Di Olive Nere (Black Olive Paste)

Directions

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 ¼ inch 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.