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Black Olive Paste

  • Yield: Makes about 1 1/4 cups

Source: Martha Stewart Living, June 1999


  • 1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
  • 5 anchovy fillets
  • 5 garlic cloves
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup virgin olive oil


  1. In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.

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