Black Olive Paste
Published March 13, 1990
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
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Ingredients
2 cups oil-cured black olives, pitted and minced
2 cloves fresh garlic, minced
1 tablespoon lemon rind, minced
¼ teaspoon minced chili pepper
2 tablespoons fresh rosemary
¼ cup olive oil
Nutritional analysis per serving
5 grams carbs; 201 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 495 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
- Step 2
To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.
Private Notes