Recipe - Olivi Paradiso (Black Olive Paste)

2 cup Black Calamata olives
2 Cloves garlic; minced
2/3 cup Italian parsley; chopped
5 lg Sprigs of fresh rosemary;
stems removed
3 lg Sprigs fresh thyme; stems
removed
1/3 cup Olive oil
1 teaspoon Fresh ground black pepper

Pit the olives. Place olive between thumb and forefinger and squish. This
takes a while but you will move quickly along the curve. Place olives and
all other ingredients in a blender or food processor and puree into a
coarse mixture. Notes: Although no salt is added, the natural composition
of Calamata olives makes this appetizer quite salty. If you are using a
blender to puree, you may need to add some extra oil to facilitate
blending. After blending, place in a bowl. Excess oil will rise to the
edges of the bowl. Drain off. Keep refrigerated. Yield: 6 to 8 appetizer
servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283
Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997