Title: Pure Di Olive Nere (Black Olive Paste)
Categories: Ethnic Vegetarian
Yield: 2 Servings

18	oz	Black olives in brine
1/2	c	Olive oil
		Grated zest & juice of 1 - lemon
10		Grindings of black pepper
1	tb	Fresh breadcrumbs
1	pn	Salt

Put all the ingredients in a blender or in a food processor & blend. You may leave the paste chunky or proceed to make a smooth paste. Leave to mellow for several hours before serving.

The olive paste will keep for weeks under a 1/4" layer of olive oil in a tightly covered container kept in the refrigerator.

Use in other dishes or as part of an antipasto.

**NOTE: Use black olives such as Italian Gaeta, French Vall'Aurea or French Nicoise, all pitted.

Carol Field, "Italy in Small Bites"

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