Olive Paste
Description
The shelf life of olive paste is 2–3 days, but if you like, you can always make a fresh batch of this tasty dish. Choose pitted olives so you don’t have to cut the flesh off them. You can take the spread with you on a trip or to a picnic and serve it with fresh bread.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
It's best to buy or use pitted olives—they're easier to slice and chop. If you have olives with pits, cut the flesh off them into the blender bowl.
- 3
Step 3
Pour in the olive oil, preferably cold-pressed, and add salt. It is advisable to taste the olives before chopping them so you know how much salt to add. If desired, at this stage you can also add other ground dried spices: oregano, rosemary, thyme.
- 4
Step 4
Grind the olive pulp for 3–4 minutes until it is almost a smooth purée.
- 5
Step 5
Place the paste in a sauce boat or ramekin and serve chilled with crackers or chips. Olive paste with ciabatta baked with sun-dried tomatoes is insanely delicious. Serve the paste as a dip or as a spread.