Black Olive Paste

Ingredients

• 2 cups oil-cured black olives, pitted and minced
• 2 cloves fresh garlic, minced
• 1 tablespoon lemon rind, minced
• ¼ teaspoon minced chili pepper
• 2 tablespoons fresh rosemary
• ¼ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    384 calories; 39 grams fat; 5 grams saturated fat; 29 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 1 gram protein; 883 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 1/2 cups

Preparation

1. In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
2. To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.