Pure Di Olive Nere (Black Olive Paste)

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

Original recipe makes 2 Cups



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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