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Paste: Olive Paste

Source of Recipe

Natalie Dupree


Recipe Introduction

This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator." --Natalie Dupree

List of Ingredients

1 cup kalamata or mixed green and black olives
1 medium onion, chopped
3 tablespoons capers, rinsed
1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried
3 tablespoons olive oil
2 tablespoons red wine vinegar
Grated peel (no white attached) of 1 lemon
1/2 teaspoon freshly ground black pepper, or to taste




Recipe

Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator.

Yield: 1 cup