Recipe courtesy of Michele Urvater

Olive Paste

Save Recipe
  • Level: Easy
  • Yield: 1 cup
Share This 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.