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Pure di olive nere (black olive paste)
 
Category: Appetizers
Yield: 2 cups
 

18 oz

Black olives in brine

1/2 cup

Olive oil Grated zest & juice of 1 -- lemon

10 each

Grindings of black pepper

1 tbsp

Fresh breadcrumbs

1 pinch

Salt
 
Procedures
 
  1. Put all the ingredients in a blender or in a food processor & blend.
  2. You may leave the paste chunky or proceed to make a smooth paste.
  3. Leave to mellow for several hours before serving.
  4. The olive paste will keep for weeks under a ¼" layer of olive oil in a tightly covered container kept in the refrigerator.
  5. Use in other dishes or as part of an antipasto.
  6. **note: use black olives such as italian gaeta, french vall"aurea or french nicoise, all pitted.