5 Servings
1 Hour, 5 Minutes
Allergens
Olive pastes were common in the ancient Middle East. The Romans made such as paste, seasoned with vinegar and herbs (including cilantro, fennel, and mint) called epityrum.
In a food processor, purée all the ingredients until smooth.
Cover and let stand for at least one hour.
Variations:
Olive and Anchovy Paste: Add 4 anchovy fillets before puréeing.
