Black Olive Paste

Name: Black Olive Paste
Prep time: 15 min
Total time: 15 min
Yield: About 2 1/2 cups
Cuisine: mediterranean
Ingredients: 2 cups oil-cured black olives, pitted and minced; 2 cloves fresh garlic, minced; 1 tablespoon lemon rind, minced; 1/4 teaspoon minced chili pepper; 2 tablespoons fresh rosemary; 1/4 cup olive oil

By Molly O'Neill

Total Time: 15 minutes
Prep Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Rejuvenating Faded Flavor Of 1990's Food

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Ingredients

Yield:About 2½ cups

2cups oil-cured black olives, pitted and minced
2cloves fresh garlic, minced
1tablespoon lemon rind, minced
¼teaspoon minced chili pepper
2tablespoons fresh rosemary
¼cup olive oil

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
Step 2
To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.