Black Olive Paste

1. 1

   In a large bowl, combine the ingredients and blend with a fork.

2. 2

   If using a food processor, be very careful not to over-process; a chunky texture is better.

3. 3

   Store in a tightly sealed container in the refrigerator for up to one month.

4. 4

   To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking.

5. 5

   The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.