I couldn’t wait any longer to post this recipe, as much as I love olives! A big kiss to my brother who introduced me to this so quick and easy to make recipe.
Same as for the ricotta cheese, I used to buy black olive paste, and it never crossed my mind to try it myself. If I only knew back then that it takes only 10 minutes to prepare it, I would have never even bought a jar! And since my brother and I made olive paste together for the first time, I have never bought one again.
Olives are something so precious. Together with olive oil they are one of the main ingredients of the Mediterranean diet, and one of the healthiest. I always keep olives at home, black or green. I am sort of addicted to them. Ok, let’s be honest, the ‘sort of’ is superfluous. Oh, and I better not mention the ones that my family makes in Italy! It’s quite an elaborated process that requires a lot of work until the green olives end up in a jar with olive oil. But the end result is so so tasty! I could empty a jar in one day! No wonder I get to hear all those comments when they catch me eating out of the jar. Such as ‘do you know how much work that required?’ or ‘are you planning to share any with us?’, and even worse ‘if you keep eating them with that record speed, they won’t last longer than a week’. And the latter comment is probably the one that makes me hold back, trying and hoping to enjoy them for a longer period of time. As long as possible.
The black olive spread can be eaten in various ways. No matter whether you eat it as a spread on freshly baked bread, or if you add it to the pasta sauce, it will enrich your dish!
250 g / 8¾ oz of black olives (kalamata)
1 garlic clove
2 tbsp extra virgin olive oil
* * * * *
Pour into a pot the pitted olives, the garlic and 1,5 tbsp of the olive oil and heat at medium heat for about 2-3min. Do not fry! The purpose of this step is to let the heat help intensify the flavor of each single ingredient.
Remove from the stove and pour the mixture into a food processor. Blend until creamy or until the consistency that you prefer.
The olive paste can be stored for several days. You can use the jar that the olives came with or any kind of bowl. The important thing in order to make it last longer is to cover the top of the paste with the remaining olive oil. This will prevent mold.
If you store it in the fridge, you might wanna take it out and let it rest before you eat it, as it tastes best at room temperature.
A little side note: I usually use kalamata olives. You can try different kind of intense flavored quality olives. The only kind of black olives I recommend not using are the ones that come most of the time in a can. Or you will spoil the whole paste. They don’t only look but also taste artificially.
Prep Time: 10min (using already pitted olives)
Serves: 1 small bowl