Black Olive Paste
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
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Ingredients
- 2cups oil-cured black olives, pitted and minced
- 2cloves fresh garlic, minced
- 1tablespoon lemon rind, minced
- ¼teaspoon minced chili pepper
- 2tablespoons fresh rosemary
- ¼cup olive oil
Nutritional analysis per serving (4 servings)
201 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 495 milligrams sodium
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.
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