Black Olive Paste
1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
1/2 cup virgin olive oil
In the bowl of a food processor fitted with a steel blade, blend the
olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste.
With the processor on, slowly add the olive oil until combined, about 2
minutes. Transfer the olive paste to a small bowl, and set aside.
From: Martha Stewart Living Television
Chad Zuber / 123RF Stock Photo 14629924