Olive paste can be stored in jars in a refrigerator for 2 months.
Ingredients: 7 oz of pitted black olives. If necessary, remove the pits yourself.
The olives, garlic and parsley are chopped finely. Add olive oil and ground everything to a paste in a blender. Add black pepper and salt.
Olive paste made from green olives and capers has a different taste.
Ingredients: 10.5 oz pitted green olives, 2 tablespoons of capers, 2 tablespoons of finely chopped red onions, 2 tablespoons of lemon juice, salt to taste.
The capers and olives are soaked in cold water in separate bowls to remove their salty taste. After 15 minutes, drain both and you can even squeeze the capers. The olives, capers, onion and lemon juice are blended into a soft paste. Season with salt.
Olive paste with rosemary has a very delicate and refined taste.
The chopped olives are mixed with the green onions and finely diced garlic. Add the olive oil to them. Throw in rosemary, basil, salt and black pepper. Allow to rest for 30 minutes. Stir into a mashed uniform mixture and serve.
If you wish, you can add 1-2 anchovies to the paste that you prepared at home in order for it to acquire a more interesting flavor. Fish enrich the taste of the olive paste and make it even more suitable for the fillings of appetizers.