Summary

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

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Instructions

1. 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).
2. Well chilled and tightly closed, the paste will keep for about 8 weeks.
3. After each use, the surface of the paste should be covered again with olive oil, otherwise mold can form.