Olive Paste Recipe

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.