Ingredients
Equipment
Method
- Place all ingredients into a food processor.
- Pulse until the mixture in short bursts about 15 times. Scrape down sides and pulse a few more times to make a evenly chunky texture.
- Taste and add any seasoning like black pepper or more herbs.
- Serve immediately or store in a jar in the refrigerator for up to 2 weeks. Stores best is covered in a think layer of olive oil. Mix in before serving.
Notes
Troubleshooting
Clanking when processing: If you hear a sharp clicking or clanking noise when processing, stop and check for olive pits. Even pitted olives may still have a stray pit in the jar.
Too Runny: You can strain this mixture over a seive to let some of the juices out if it seems too runny and not making a "paste".
Too Smooth Paste (no chunks): If you over processed it, you can salvage it by adding in more texture:
- Place the too smooth mixture over a sieve and let it drain.
- Take a fresh batch of whole pitted olives (well drained) and a handful of herbs (parsley/basil) and lightly process it short bursts to chunky consistency.
- Place the prior mixture in a mixing bowl with freshly chopped olive. Mix together to incorporate the chunky bits within the smooth.
- Taste to see if it need more pepper or other herbs. Maybe a squeeze of lemon, but try not to add too much liquid.