Recipe courtesy of Michele Urvater
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

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

Browse Reviews By Keyword

          Latest Stories