Puree Di Olive Nere (Black Olive Paste)

Recipe Ingredients

18 oz	511g	Black olives in brine
1/2 cup	118ml	Olive oil
		Grated zest and juice of 1 - - lemon
10		Grindings of black pepper
1 tablespoon	15ml	Fresh breadcrumbs
1		Salt

Recipe Instructions

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.

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.

Source:
Prodigy Food and Wine Board

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