Olive Paste
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g olives, black from the jar without stone
- 4 clove (s) garlic
- 1 bunch parsley
- 4 tablespoon olive oil
- 2 tablespoon oil (garlic oil)
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Finely chop the washed parsley. Drain the olives, puree with the peeled garlic and oil with a magic wand or blender (not quite so fine).
- Well chilled and tightly closed, the paste will keep for about 8 weeks.
- After each use, the surface of the paste should be covered again with olive oil, otherwise mold can form.
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