Black olive paste
June 4, 2008 by Cyndi Lavin
Filed under Recipes
Black olive paste can be used to season so many things, especially Greek and Middle Eastern dishes. It’s also great on crackers, if a bit high in sodium 
This is a condiment that I would make on my once a week food preparation day so that it’s ready for dishes like the lamb that I’m going to post about tomorrow…
Black Olive Paste
Small can of black olives
1 clove of garlic
Olive oil
Bay leaf
1/2 t thyme
2 t brown mustard
Process all together until thick and pastey, but not totally pureed. Add just enough olive oil to moisten. Store in a small jar in the refrigerator.
Image: Wikimedia Commons
Comments
3 Responses to “Black olive paste”Trackbacks
Check out what others are saying about this post...[...] the perfect recipe to use your black olive paste with! I served small but thick slices of lamb smothered in the paste, along with mixed hearty [...]
[...] sodium – This is a condiment that I would make on my once a week food preparation day so that it??shttp://www.busyfamilymeals.com/black-olive-paste/Turkish flourish – Arizona RepublicHe kept some of the original recipes and added some of his own. [...]
[...] the weekend, and I have a bin full of beautiful peppers and broccoli in the fridge. We also have black olive paste on hand, so we ‘ll use that to season our [...]