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 Olive paste

Photograph shown with the kind permission of the creator John Hios

Preparation Time: 30 min

Ingredients:

250 g black or green olives

100 g stale bread

juice of ½ lemon

1 tablespoon oregano

6 tablespoons olive oil

 

Pit the olives, then finely chop them. Soak bread in water, press to remove any excess liquid.

Place bread, olives, lemon juice, oregano and oil in an electric blender and mix until smooth. You might have to add some olive oil if the paste is too solid.

Spoon the mixture into clean dry jars, then seal. Store in the fridge for up to 3 months.

  • Add anchovies, garlic or herbs to the paste to your liking.

  • Olives are rich in vitamin B, E, calcium, potassium and folic acid.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

 
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