Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 8 Times
Can be made ahead of time.
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Olive Paste
Yield : About ¾ cup
Ingredients
- 1 cup olives, such as Niçoise, Kalamata, or green, pitted
- ¼ cup capers, rinsed
- 2 small garlic cloves
- 2 teaspoons chopped thyme leaves or ½ teaspoon dried
- 1 to 2 tablespoons extra virgin olive oil
- Freshly milled pepper
- Fresh lemon juice
Directions
In a food processor, make a smooth paste of the olives, capers, garlic, and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh.
Notes
Spread on croutons, pungent olive paste sets off all kinds of foods—fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard-cooked eggs. Olive paste keeps more or less indefinitely in the refrigerator.
© 1997 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on 12 servings, and using 1 tablespoon of extra virgin olive oil.
Nutritional Information
Nutrients per serving
28 kcal
1 % daily value
1 % daily value
0 % daily value
9 mg
3 mg
0 g
0 g
1 g
1 g
0 mg
267 mg
0 g
3 g
1 % daily value
