Italian Olive Paste (Olivada)

 

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• Cooking and Prep: 1 h 05 m
• Serves: 5
• No 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.

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Ingredients (3)

Main ingredients

• 1 and 3/4 cups (9 ounces) brine-cured black olives, drained and pitted

• about 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• pepper, to taste

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Start Cooking

Prepare the Olive Paste

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

2. Cover and let stand for at least one hour.

Variation:

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