Pure Di Olive Nere (Black Olive Paste)
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Try this Pure Di Olive Nere (Black Olive Paste) recipe, or contribute your own. "Italian" and "Appetizers" are two of the tags cooks chose for Pure Di Olive Nere (Black Olive Paste).
Yield: 2 Cups Ready in 1 hours
Cuisine: AmericanMain Ingredient: Olives
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Notes Pure Di Olive Nere (Black Olive Paste) Preparation
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 VallAurea or French Nicoise, all pitted.
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