Black Olive Paste

Recipe by StevenHB
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
  • Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
  • Sure the olives get bruised, but what do you think is going to happen in the food processor?.
  • Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
  • If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
  • I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
  • Mix all of the ingredients in food processor.
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