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.
Italian Olive Paste (Olivada)
- Cooking and Prep: 1 h 05 m
- Serves: 5
Prepare the Olive Paste
In a food processor, purée all the ingredients until smooth.
Cover and let stand for at least one hour.
Olive and Anchovy Paste: Add 4 anchovy fillets before puréeing.