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“Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.”
READY IN:
10mins
YIELD:
3/4 cup, about
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
  2. Add the olive oil while the food processor is running.
  3. Season with black pepper and add the lemon juice(and thyme if using fresh).
  4. Enjoy!

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