Olive paradiso (italian black olive paste)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black Calamata olives; (the small, thin |
| ; Greek ones) | ||
| 2 | Cloves garlic; minced | |
| ⅔ | cup | Italian parsley; chopped |
| 5 | larges | Spri fresh rosemary; stems removed |
| 3 | larges | Spri fresh thyme; stems removed |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Fresh ground black pepper |
Directions
Pit the olives. Place olive between thumb and forefinger and squish. This takes a while but you will move quickly along the curve.
Place olives and all other ingredients in a blender or food processor and puree into a coarse mixture.
Notes:Although no salt is added, the natural composition of Calamata olives makes this appetizer quite salty.
If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
Keep refrigerated.
Yield: 6 8 appetizer servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ 9283 - BOB BLUMER Converted by MM_Buster v2.0l.
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