Title: Olive Paradiso (Italian Black Olive Paste)
Categories: Dujour04
Yield: 1 servings

2 c Black Calamata olives; (the
-small, thin
; Greek ones)
2 Cloves garlic; minced
2/3 c Italian parsley; chopped
5 lg Spri fresh rosemary; stems
-removed
3 lg Spri fresh thyme; stems
-removed
1/3 c Olive oil
1 ts 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 8 appetizer servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ 9283 - BOB BLUMER

Converted by MM_Buster v2.0l.