Ingredients
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1/3
-
2/3
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3/4
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3 - 5
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1
-
1
-
1/2
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1
-
-
-
-
-
-
-
Directions
Black Olive Paste, Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith’s The Frugal Gourmet Usually served as a spread for this focaccia: food com/recipe/rustic-sourdough-focaccia-with-caramelized-onions-67753, This turned out to be really good used it as a sandwich spread with Feta Cheese on top and took it with me to work It tasted wonderful The only change I will be making next time is to use less garlic 🙂 Thank you so much for posting
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Steps
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1
Done
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To Pit the Olives, You Can Use a Cherry/Olive Pitter, but I've Found That the Olives Frequently Slip Through the Holes Instead of Just the Pits. |
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2
Done
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Another Way to Pit Olives Is to Put Them Inside a Folded Kitchen Towel and Then Bang on Them With a Mallet, Cutting Board, Small Frying Pan, or Whatever Suits Your Fancy. |
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3
Done
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Sure the Olives Get Bruised, but What Do You Think Is Going to Happen in the Food Processor?. |
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4
Done
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Mixing Raw Garlic and Olive Oil Provides an Ideal Breeding Ground For the Anaerobic Bacteria Which Cause Botulism. |
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5
Done
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If I'm Going to Keep the Paste Around For a Number of Days, Which I Usually Do, I'll Mince the Garlic, Add It to the Oil and Then Heat Both in the Microwave. |
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6
Done
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I Try not to Cook the Garlic Too Much in This Manner- You Just Need to Heat the Oil and Garlic Up to 140 or 150 Degrees For a While. |
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7
Done
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Mix All of the Ingredients in Food Processor. |
