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Tomato and olive paste

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Ingredients for 1 servings:

  • 200 g green olives, pitted
  • 100 g olives, black, pitted
  • 290 g dried tomatoes
  • 15 basil leaves, fresh
  • 8 tbsp olive oil
  • 3 tsp, heaped capers
  • 5 anchovies
  • 1 ½ tsp salt, more if desired
  • some pepper
  • 1 pinch of chili powder
  • 1 large garlic clove(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, combine the oil, chopped basil, capers, anchovies, and all the spices in a measuring jug/blender. Then roughly chop all the other ingredients and add them to the jug. Purée everything with a hand blender, adding a little more olive oil if desired. This paste goes very well with focaccia.

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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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