Olive Pesto

Course : Appetizers
Serves: 1
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2 cups oil-cured black olives
15 milliliters virgin olive oil

Preparation / Directions:

1. Pit olives by cutting in half then twisting to separate. (Or use whatever method you want; it's just important that the olives be pitted). 2. Chop coarsely then put in blender with a bit of olive oil. Blend to a paste, adding olive oil as needed. You want it thin enough to spread easily. 3. Spread on hearty, crusty bread and eat. Author's Notes: This trivial little recipe was the hit of a recent potluck. It's from Verdura by La Place (sp?) This is very good as is, or you can add anything else that sounds good. Difficulty : very easy. Precision : no need to me

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