Recipe by Gil Marks

Italian Olive Paste (Olivada)

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Italian Olive Paste (Olivada)
Parve Parve
Easy Easy
5 Servings
Allergens

No Allergens specified

1 Hour, 5 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

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.

Ingredients

Main ingredients

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

  • about 2 tablespoons Bartenura Olive Oil

  • pepper, to taste

Directions

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.

Recipe tags

dips hors d'oeuvres hors d'ourves olive spread olives tapenade
Italian Olive Paste (Olivada)

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