Recipe by papergoddess
Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.
Top Review by Kevlarturtle
YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!
- 1 1⁄2 cups green olives
- 1 1⁄2 cups pitted black olives
- 2 teaspoons fresh orange zest
- 2 teaspoons fresh lemon zest
- 2 anchovy fillets (optional)
- 2 garlic cloves, minced
- 1 tablespoon fresh Italian parsley
- 1⁄2 cup olive oil
- 1⁄8 teaspoon pepper