Recipe courtesy of Michele Urvater

Olive Paste

  • Level: Easy
  • Yield: 1 cup
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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.

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