MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pure di Olive Nere (Black Olive Paste)
Categories: Fruits, Condiments, Citrus, Breads
Yield: 2 Servings

18 oz Black olives in brine
1/2 c Olive oil
Grated zest & juice of 1
- lemon
10 Grindings of black pepper
1 tb Fresh breadcrumbs
pn 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.

From: http://www.recipesource.com

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