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<pre>In a message dated 4/9/2003 5:12:26 AM Eastern Daylight Time,
moonrise@... writes:

>
> We have used some of our olives, processed for table using brine, to make
> olive paste. This was because we had a recipe needing it and none could be
> found in local shops. Does anyone have experience with it? How long does
> it keep? Can anyone give us some advice please?
>
> Fay and Stuart Webster
>

http://www.foodnetwork.com/food/reci...6_1674,00.html<A
HREF="http://www.foodnetwork.com/food/reci...6_1674,00.html">\
Click
here: Food Network: Recipes</A>

Green Olivada

Recipe Courtesy of Michelle Urvater

Prep Time:*10 minutes

Yield:*2 cups

3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed in olive oil, then
use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to
preserve; refrigerate for 2 weeks or freeze for longer.

Kaye Noble
New York City


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