Black Olive Paste

1. 1

   To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.

2. 2

   Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.

3. 3

   Sure the olives get bruised, but what do you think is going to happen in the food processor?.

4. 4

   Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.

5. 5

   If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.

6. 6

   I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.

7. 7

   Mix all of the ingredients in food processor.

* Per serving · 4 servings · Values may vary.

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