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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