Preparation info

  • Makes

    600 g

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 400 g/14 oz/2⅓ cups pitted black olives
  • 100


Place all the ingredients except the olive oil in a food processor and purée for 4-5 minutes. Blend in the oil.

Store in an airtight container in the fridge for up to 3 months.