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Olive Paste

Recipes »  Appetizers  »  Dips and Spreads

I love this on bread or crackers. Great alternative to butter. Plus, it keeps well in the fridge.

Yield: Servings Ready in 45 minutes

Cuisine: Main Ingredient: Olives

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Servings          
Original recipe makes Servings
3/4 cupripe black olives; (the domestic kind from California)
3/4 cupimported olives, pitted; (e.g., green or black Mediterranean olives, oil-cured olives)
2 Tablespoonscapers, rinsed & dried
1-2 clovesgarlic, peeled
1 Tablespponolive oil
1/2 teaspoondried thyme; (or 1 teaspoon fresh thyme, chopped)
freshly ground pepper; to taste
2 teaspoonsbalsamic Vinegar, red wine vinegar, or lemon juice; (or to taste)

Olive Paste Preparation

Put all ingredients into a food processor and process into a coarse paste. Adjust seasonings to taste.

Notes

I use a mix of olives in this recipe, so it never turns out the same twice. You may need to adjust the amount of vinegar or lemon juice you use depending on what kind of olives you use.

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Calories Per Serving: 2
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