Let's Cook with Meg and Ted

Black olive paste

1 cupbig black oily olives, stoned
2 clovesgarlic, crushed
1/2 cupfresh chopped flat-leaf parsley
2 large sprigsrosemary, leaves stripped and chopped
2 large sprigsthyme, leaves stripped
1/3 cupextra 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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