Pure di olive nere (black olive paste)
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Pure di olive nere (black olive paste)
  Appetizers    Italian    Snacks    Vegetarian  
Last updated 6/12/2012 1:19:22 AM. Recipe ID 50687. Report a problem with this recipe.
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      Title: Pure di olive nere (black olive paste)
 Categories: Appetizers, Italian, Snacks, Vegetarian
      Yield: 2 Cups
 
     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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Recipe ID 50687 (Apr 03, 2005)

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