Black Olive Paste

• 2 cups oil-cured black olives, pitted and minced
• 2 cloves fresh garlic, minced
• 1 tablespoon lemon rind, minced
• 1/4 teaspoon minced chili pepper
• 2 tablespoons fresh rosemary
• 1/4 cup olive oil

1. In a large bowl, combine the ingredients and blend with a fork.
2. If using a food processor, be very careful not to over-process; a chunky texture is better.
3. Store in a tightly sealed container in the refrigerator for up to one month.
4. To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking.
5. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.

oilcured black olives, garlic, lemon rind, chili pepper, fresh rosemary, olive oil

Taken from cooking.nytimes.com/recipes/7874 (may not work)