Ingredients Jump to Instructions ↓

  1. 1 cup kalamata or mixed green and black olives

  2. 1 medium onion, chopped

  3. 3 Tablespoons capers, rinsed

  4. 1 Tablespoon chopped fresh oregano or 1-1/2 teaspoons dried 3 Tablespoons olive oil

  5. 2 Tablespoons red wine vinegar Grated peel (no white attached) of

  6. 1 lemon

  7. 1/2 teaspoon freshly ground black pepper, or to taste

Instructions Jump to Ingredients ↑

  1. Preparation: Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor , combine the pitted olives, onion, capers , oregano, olive oil, vinegar , and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator. Yield: 1 cup Author's Note: This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator. Recipe Source: Everyday Meals From A Well-Stocked Pantry by Natalie Dupree (Potter) Reprinted with permission.


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