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.
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.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!