Black Olive Purée

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 200 g (7 oz) Kalamata olives, pitted
  • 50 ml ( fl oz) extra virgin olive oil

Method

Place olives in a small saucepan, cover with water and bring to the boil, then drain. Transfer to an upright blender, add the oil and blend until smooth. Pass through a fine sieve.

This can be made 2 days in advance and stored in an airtight container in the fridge.