Elevate your appetizers and snacks with this vibrant and flavorful Olive Paste! A zesty blend of olives, capers, garlic, and herbs, this pungent paste is incredibly versatile. Spread it on crusty croutons, pair it with fresh mozzarella and tomatoes, or use it as a unique topping for roasted peppers, grilled eggplant, and hard-boiled eggs. The vibrant flavors of this olive paste will transform your culinary creations. This recipe keeps beautifully in the refrigerator for weeks, ensuring you always have a delicious and convenient condiment on hand. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
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How to Make Olive Paste
Combine 1 cup pitted Kalamata olives, 2 tablespoons capers, 2 cloves garlic, and 1 teaspoon fresh thyme in a food processor.
Pulse until a smooth paste forms.
With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until well combined.
Season generously with freshly ground black pepper and stir in 1 tablespoon lemon juice.
Taste and adjust seasoning as needed. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information(Approximate per serving)
Sodium
111 g
Sugar
1g
Fat
25g
Carbs
5g
Recipe Tags(Choose a tag and find related recipes!)
Olive Paste takes about 15 minutes from start to finish — roughly 5 minutes to prepare and 10 minutes to cook.
How many calories are in Olive Paste?
Olive Paste has approximately 389.8 calories per serving, with about 6 g protein, 5 g carbohydrates and 57 g fat.
What ingredients do I need for Olive Paste?
The key ingredients for Olive Paste are Olive, Capers, Garlic Cloves, Fresh Thyme Leaves, Extra Virgin Olive Oil, Black Pepper. See the full list with measurements above.
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