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<pre>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



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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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