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Italian Olive Paste (Olivada)

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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.

Directions

1.

In a food processor, purée all the ingredients until smooth.

2.

Cover and let stand for at least one hour.

Variations:

 Olive and Anchovy Paste: Add 4 anchovy fillets before puréeing.