by kirra » Mon Sep 01, 2008 4:07 pm
Black Olive Paste
Todd English
Ingredients:
1 cup pitted black olives, such as Kalamata, oil-cured or Gaeta
5 anchovy fillets
5 garlic cloves
1/2 cup virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon black pepper
Preparation:
Place the olives, anchovy fillets, garlic, olive oil, rosemary and pepper in a blender or food processor fitted with a steel blade. Blend into a smooth paste. Yields: 1 1/4 cups
[b][size=150]Black Olive Paste[/size][/b]
Todd English
[b]Ingredients:[/b]
1 cup pitted black olives, such as Kalamata, oil-cured or Gaeta
5 anchovy fillets
5 garlic cloves
1/2 cup virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon black pepper
[b]
Preparation:[/b]
Place the olives, anchovy fillets, garlic, olive oil, rosemary and pepper in a blender or food processor fitted with a steel blade. Blend into a smooth paste. Yields: 1 1/4 cups