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Prep Time : 10min
Course : Condiment, Salad
Special : Caffeine-Free, Cooking For One, Cooking For Two, Easy, Egg-Free, Gluten-Free, Kosher (Parve), Lactose-Free, Make Ahead, Non-Alcoholic, Quick, Sugar-Free, Vegan, Vegetarian, Wheat-Free
Type of Prep : No Cook, No-Bake, Processor, Refrigerate
Cuisine : Italian, U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Olive Paste Recipe

From Everyday Meals From A Well-Stocked Pantry by Natalie Dupree (Potter)

Use this olive paste recipe as a condiment, a cracker spread, with pasta or in salad dressing for a burst of flavor.

INGREDIENTS:

  • 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

PREPARATION:

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.

Yield: 1 cup

Author's Note: 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.

Recipe Source: Everyday Meals From A Well-Stocked Pantry by Natalie Dupree (Potter)
Reprinted with permission.

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