Post by Sylvia on Aug 30, 2008 16:09:41 GMT -6
This is great spread on slices of toasted French bread. Superb accompaniment to Spag Bol instead of boring old garlic bread. Brightens up macaroni & cheese.
Olive Paste
200g/7oz pitted black olives (from a jar or packet)
4 cloves garlic (peeled and crushed)
1 large bunch parsley
4 tbsp of EVOO (extra virgin olive oil)
Ground black pepper and salt
*( be careful as the olives can be quite salty - Taste!)
Drain the olives, wash the parsley, shake and blot dry then chop finely
Using a hand blender, magi mix, bullet etc. mix the parsley, olives, garlic and oil to a puree, then season well with salt* and pepper.
This paste will keep in a sealed container in your fridge for about 2 months.
Each time you use some of this paste - top the container up with more EVOO and return to the fridge.
Sylvia446
Olive Paste
200g/7oz pitted black olives (from a jar or packet)
4 cloves garlic (peeled and crushed)
1 large bunch parsley
4 tbsp of EVOO (extra virgin olive oil)
Ground black pepper and salt
*( be careful as the olives can be quite salty - Taste!)
Drain the olives, wash the parsley, shake and blot dry then chop finely
Using a hand blender, magi mix, bullet etc. mix the parsley, olives, garlic and oil to a puree, then season well with salt* and pepper.
This paste will keep in a sealed container in your fridge for about 2 months.
Each time you use some of this paste - top the container up with more EVOO and return to the fridge.
Sylvia446