Olive Paste

Olive Paste

adapted from “The Classical Cookbook”

  • 4 oz. black olives (Don’t use bottled or canned olives please – buy olives from a deli or good grocery store)
  • 4 oz. green olives
  • 4 T. red wine vinegar
  • 4 T. olive oil
  • 1 heaping t. chopped fennel leaf or finely diced fennel root (I used fennel fronds)
  • 2 t. chopped fresh coriander (cilantro)
  • 2 t. dried or chopped fresh rue (I left this out since I couldn’t find it at this time of year.)
  • 2 heaped t. dried or 3 t. chopped fresh mint

Buy pitted olives to make your life easier. Chop the herbs roughly and put them, along with all the other ingredients, into a food processor. Whir until everything is blended and finely chopped (but not pureed). Serve with pita bread or crackers. This would be great accompanied by a sharp sheep’s cheese like feta.