Black Olive Paste Recipe

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For anyone who loves olives, this easy recipe, adapted from Molly O’Neill, is especially for you. Serve on crostini with ricotta or mix with pasta.


Black Olive Paste Recipe

  • 2 cups oil-cured black olives, pitted
  • ¼ cup olive oil
  • 2 fresh garlic cloves, roughly chopped
  • 1 tablespoon finely grated lemon zest (about 1 small lemon)
  • 2 teaspoons fresh rosemary
  • ¼ teaspoon crushed red pepper flakes


Put all of the ingredients in a food processor. Pulse until blended, but still chunky—do not over-process or it will become a paste. Serve immediately or cover and refrigerate for up to one week.

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