Wednesday, June 3, 2009

Black olive paste

Black olive paste can be used to season so many things, especially Greek and Middle Eastern dishes. It’s also great on crackers, if a bit high in sodium ;-)

This is a condiment that I would make on my once a week food preparation day so that it’s ready for dishes like the lamb that I’m going to post about tomorrow…

Black Olive Paste

Small can of black olives
1 clove of garlic
Olive oil
Bay leaf
1/2 t thyme
2 t brown mustard

Process all together until thick and pastey, but not totally pureed. Add just enough olive oil to moisten. Store in a small jar in the refrigerator.

Image: Wikimedia Commons

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