| 1 cup | big black oily olives, stoned |
| 2 cloves | garlic, crushed |
| 1/2 cup | fresh chopped flat-leaf parsley |
| 2 large sprigs | rosemary, leaves stripped and chopped |
| 2 large sprigs | thyme, leaves stripped |
| 1/3 cup | extra virgin olive oil |
| freshly ground black pepper |
In a food processor blend all ingredients until fairly smooth. Taste for pepper. Pack into a small pot and cover with 5mm olive oil and refrigerate. This paste will keep for weeks.
From Stephanie Alexander's Cook's Companion. Don't know something about food? Ask Stephanie.
Thanks Matty for pointing out this recipe to me.
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