Pure Di Olive Nere (Black Olive Paste)
Yield
2 cupsPrep
15 minCook
?Ready
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
black olives
in brine |
|
| ½ | cup |
olive oil
|
|
| 1 | each |
lemon
zest and juice |
|
| 10 | each |
black pepper
grindings |
*
|
| 1 | tablespoon |
bread crumbs
fresh |
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
black olives
in brine |
|
| 118 | ml |
olive oil
|
|
| 1 | each |
lemon
zest and juice |
|
| 1E+1 | each |
black pepper
grindings |
*
|
| 15 | ml |
bread crumbs
fresh |
|
| 1 | pinch |
salt
|
*
|
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.
