OLIVE PASTE (PASTE DI OLIVE)
2 cups pitted, cured olives (Taggiasca or Kalamata)
1 sprig fresh rosemary
Pinch of fresh thyme
1 teaspoon anchovy paste
3 tablespoons extra virgin olive oil
Make sure all olives are pitted.
In a blender or food processor, mix the rosemary and thyme (you may use a mortar and pestle in this step).
Add the olives (or olive pieces). Blend thoroughly until the mixture forms an olive paste Remove from blender and place mixture into a bowl.
Stir in the anchovy paste. Add the extra virgin olive oil a teaspoon at a time keeping the olive paste more on the "dry" side.
HOW TO SERVE:
Serve with small toasted dry crostini,
or
Add a small amount of cream when serving with pasta,
or
Add to dough when making focaccia.
Source: The Passionate Olive: 101 Things to Do with Olive Oil by Carol Firenze
2 cups pitted, cured olives (Taggiasca or Kalamata)
1 sprig fresh rosemary
Pinch of fresh thyme
1 teaspoon anchovy paste
3 tablespoons extra virgin olive oil
Make sure all olives are pitted.
In a blender or food processor, mix the rosemary and thyme (you may use a mortar and pestle in this step).
Add the olives (or olive pieces). Blend thoroughly until the mixture forms an olive paste Remove from blender and place mixture into a bowl.
Stir in the anchovy paste. Add the extra virgin olive oil a teaspoon at a time keeping the olive paste more on the "dry" side.
HOW TO SERVE:
Serve with small toasted dry crostini,
or
Add a small amount of cream when serving with pasta,
or
Add to dough when making focaccia.
Source: The Passionate Olive: 101 Things to Do with Olive Oil by Carol Firenze
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