This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
18 oz Black olives in brine
1/2 c Olive oil
Grated zest & juice of 1--lemon 10 ea Grindings of black pepper
1 tb Fresh breadcrumbs
1 pn Salt
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.