|
Pure Di Olive Nere (Black Olive Paste) ethnic, vegetarian 18 oz black olives in brine 1/2 cup olive oil 1 grated zest & juice of 1 - lemon 10 each grindings of black pepper 1 tablespoon fresh breadcrumbs 1 pinch 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. Carol Field, "Italy in Small Bites" Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |