Olive Paste

Yield:
1 cup
Level:
Easy
Ingredients
  • 10 ounces pitted Kalamata or green olives
  • 4 cloves garlic, chopped
  • 2 1/4 cups olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
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.


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