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Pure Di Olive Nere (Black Olive Paste)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pure Di Olive Nere (Black Olive Paste)

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.

 

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