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,…more »
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