Instructions: Put all the ingredients in a blender or in a food processor & blend.

You may leave the paste chunky or proceed to make a smooth paste.

Leave to mellow for several hours before serving.

The olive paste will keep for weeks under a 1/4" layer of olive oil in a tightly covered container kept in the refrigerator.

Use in other dishes or as part of an antipasto.

**NOTE: Use black olives such as Italian Gaeta, French VallAurea or French Nicoise, all pitted.

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