Black Olive Paste

Name: Black Olive Paste
Ingredients: 2 cups oil-cured black olives, pitted and minced; 2 cloves fresh garlic, minced; 1 tablespoon lemon rind, minced; 1/4 teaspoon minced chili pepper; 2 tablespoons fresh rosemary; 1/4 cup olive oil

6 ingredients

5 steps

Ingredients

2 cups oil-cured black olives, pitted and minced
2 cloves fresh garlic, minced
1 tablespoon lemon rind, minced
1/4 teaspoon minced chili pepper
2 tablespoons fresh rosemary
1/4 cup olive oil

Directions

1

In a large bowl, combine the ingredients and blend with a fork.
2

If using a food processor, be very careful not to over-process; a chunky texture is better.
3

Store in a tightly sealed container in the refrigerator for up to one month.
4

To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking.
5

The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.