Recipe courtesy of Michele Urvater

Olive Paste

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  • Level: Easy
  • Yield: 1 cup
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Ingredients

Directions

  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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