PURE DI OLIVE NERE LIGURIANE (SPICY LIGURIAN
- 1 c Olive paste, see Black Olive
- -- Paste Recipe
- 1/8 ts Red pepper flakes
- 1 tb Capers
- Salt, to taste
- In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture.
- Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks. Serve spread on crostini.
This page is made by Pascal Meijer