Black Olive Paste Recipe

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.

Ingredients


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

Instructions

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.

Leave a Comment

Your email address will not be published. Required fields are marked *