in Recipes

olive paste

updated

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Ingredients for 4 servings:

  • 200 g black olives from the jar without stones
  • 4 garlic cloves
  • 1 bunch of parsley
  • 4 tbsp olive oil
  • 2 tbsp oil (garlic oil)
  • Pepper, from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

tastes great on toasted or roasted bread.

Finely chop the washed parsley. Drain the olives, purée them with the peeled garlic and oil using a hand blender or blender (not quite as finely). If refrigerated and tightly sealed, the paste will keep for about 8 weeks. After each use, recoat the surface of the paste with olive oil, otherwise mold may form.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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