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Recipe: Olive Paste (Paste di Olive, using blender or food processor)

Toppings - Rubs and Marinades
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
MsgID: 1112084
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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