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)
Recipe By Gil Marks
- Cooking and Prep: 1 h 05 m
- Serves: 5
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No Allergens
Ingredients (3)
Main ingredients
Start Cooking
Prepare the Olive Paste
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In a food processor, purée all the ingredients until smooth.
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Cover and let stand for at least one hour.
Variation:
Olive and Anchovy Paste: Add 4 anchovy fillets before puréeing.
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