Red Olive Paste
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g tomato (s), dried, pickled in olive oil
- 80 g olives, pitted, black
- 1 clove garlic
- 20 ml oil (olive oil)
- salt and pepper
- Peperoncini
- oregano
Print Recipe
Pin Recipe Instructions
- Puree tomatoes, olives, garlic (I only use one clove, otherwise it will be a lot of knofeln!) And oil in a blender, then season with the spices.
- Keeps in the refrigerator covered with olive oil and in the tightly closed jar for a long time, so I always make three times the portion.
- It goes down incredibly well with an aperitif on thin, toasted baguette slices.
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