Black Olive Purée

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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


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.