Olive Paste

[Guest guest]

Olive Paste 

 

This paste is a great way to perk up soups or stews. You can spread it on

crackers or French bread, add it to pasta or deviled eggs, or mix it with a

vinaigrette to create a unique salad dressing or marinade for steamed

vegetables. Its uses are unlimited and it lasts for 6 months in the

refrigerator..

 

1 cup kalamata or mixed green and black olives

1 medium onion, chopped

3 tablespoons capers, rinsed

1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried

3 tablespoons olive oil

2 tablespoons red wine vinegar

Grated peel (no white attached) of 1 lemon

1/2 teaspoon freshly ground black pepper, or to taste

 

Place the olives in a colander and rinse very well under cold running water..

Remove the pits from the olives and discard. In the bowl of a food processor,

combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon

peel. Process to a spreading consistency. Season to taste with the pepper and

store in a small jar in the refrigerator.

Yields 1 cup