Recipe courtesy of Michele Urvater

Olive Paste

  • Level: Easy
  • Yield: 1 cup
Save Recipe


10 ounces pitted Kalamata or green olives

4 cloves garlic, chopped

2 1/4 cups olive oil

1 tablespoon lemon juice

Salt and pepper


  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chick Peas, Peppers and Olive Paste Topping

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

Roasted-Garlic Paste

Olive Relish

Olive Scones

Olive Bread

Olive Bites

Olive Bruschetta