This Ancient Roman dish makes the perfect appetizer. You can use this Olive Paste recipe as a condiment, with pasta or as a spread.
Ingredients:
- 2 cups pitted, cured olives (Taggiasca or Kalamata)
- 1 sprig of fresh rosemary
- Pinch of fresh thyme
- 1 teaspoon anchovy paste
- 3 tablespoons extra virgin olive oil
How to prepare:
- Make sure all olives are pitted
- In a blender, mix the rosemary and thyme (you may substitute a mortar and pestle in this step)
- Add the olives (or olive pieces)
- Blend thoroughly until the mixture forms an olive paste
- Remove from the blender and place mixture into a bowl
- Stir in the anchovy paste
- Add the extra virgin olive oil a teaspoon at a time, keeping the olive past more on the “dry” side
How to serve:
- Serve with small toasted dry crostini, or
- Add a small amount of cream when serving with pasta, or
- Add to dough when making focaccia
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