© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
This is served as an antipasto, spread on toast and brushed with olive oil. It can also be used as a sauce for pasta. Olive pâté will keep in the refrigerator for about a month.
½ pound black olives
1 tablespoon breadcrumbs
½ a lemon
4 to 5 tablespoons olive oil
4 tablespoons butter
Pit the olives and chop them very fine so as to make a homogeneous mixture. Add the drained juice and grated peel of half a lemon, the breadcrumbs and 4 to 5 tablespoons oil. Add salt and pepper and mix thoroughly. Put the mixture into a jar, cover completely with oil and seal. It can be used immediately.