BLACK OLIVE PASTE

Prepared with pitted black olives, the pulp of black olives, is a specialty with an intense and decisive taste, which lends itself to various uses in the kitchen.

Ideal for the preparation of croutons, as a condiment on pasta, to accompany boiled meat.

Try it as a condiment for pasta (for this recipe the ideal formats are the short ones like penne or farfalle). For a touch of extra creaminess, add a curl of butter!

Ingredients: Stoned black olives 94%, originally extra virgin olive oil 6%, salt.