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Puree Di Olive Nere (Black Olive Paste)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. 18 ounces black olives in brine
  2. 1 tablespoon fresh breadcrumbs
  3. 1/2 cup olive oil
  4. 10 grindings of black pepper
  5. grated zest and juice of 1 -- - lemon
  6. 1 pinch salt
Contains Gluten Read from the ingredients, not verified. Check labels.

Method

  1. 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.
  2. 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.
  3. **NOTE: Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.

Plating

Cookware for this recipe

  • Blender
  • Food processor
  • Grater
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.