Recipe - Olive Paste

1 pound Brinecured black olives,
soaked in 1 quart of water
for 1 hour, drained and
pitted (the Italians use
calamatas)
2 Garlic cloves, finely
chopped
5 Anchovy fillets, soaked in
One fourth cup mil for One half hour,
drained and coarsly chopped
One fourth cup Fruity olive oil (extra
virgin preferred)

Combine olives, garlic, and anchovies in a blender or food processor,
discarding the milk. Slowly add the oil and blend until the mixture is
finely chopped. This should not be a smooth paste as there should be some
texture to it.

Ideally, this should be made 24 hours ahead. Remove from the refrigerator
and allow it to warm up a bit before serving.

Serving Suggestions:

Serve as a cracker spread. Use as a canape spread, too, with a thin slice
of mozzarella and put under the broiler until the cheese melts. Use as a
sauce for pasta. Use as a condiment with steaks, chicken, and fish.

Wine Suggestion: Dry Sherry

Posted to FOODWINE Digest 12 Dec 96

From: "J. Meade" meade@AURACOM.COM

Date: Thu, 12 Dec 1996 23:17:45 0400