Black Olive Paste

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1/3 cup olive, kalamata, pitted
• 2/3 cup olive, dry cured, pitted
• 3/4 cup olive oil
• 3 -5 garlic cloves, peeled
• 1 tablespoon lemon juice
• 1 tablespoon chopped italian parsley
• 1/2 cup yellow onion, chopped
• 1 pinch sugar

Recipe

• 1 to pit the olives, you can use a cherry/olive pitter, but i've found that the olives frequently slip through the holes instead of just the pits.
• 2 another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
• 3 sure the olives get bruised, but what do you think is going to happen in the food processor?.
• 4 mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
• 5 if i'm going to keep the paste around for a number of days, which i usually do, i'll mince the garlic, add it to the oil and then heat both in the microwave.
• 6 i try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
• 7 mix all of the ingredients in food processor.