Recipe courtesy of Michele Urvater
Yield:
1 cup
Level:
Easy

Ingredients

Directions

In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Chick Peas, Peppers and Olive Paste Topping

Recipe courtesy of Michele Urvater

Sole Roulade with Black Olive Paste, Roast Pepper, Capers and Basil

Recipe courtesy of Richard Dowd

Almond Paste

Recipe courtesy of Jacques Torres

Cilantro Paste

Recipe courtesy of Michele Urvater

Chili Paste

Recipe courtesy of Ming Tsai

Paste' Fazul

Recipe courtesy of Nadia G

Achiote Paste

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.