How to make olive paste
Ingredients
For the version with roasted seeds:
Black pitted olives – 150 gr
Roasted sunflower seeds – 40 gr
Roasted pumpkin seeds – 40 gr
La Gaeta olive oil – 50 gr
Oregano – one teaspoon
Roast the pumpkin and sunflower seeds in the oven for 10 to 12 minutes at 180 degrees.
For both versions the process is the same: first drain the olives, then put all the ingredients, except the oil, in a container and blend them using a hand blender.
Once the ingredients are blended you begin to pour the oil little by little until you get a creamy texture.
When the paste is ready, pour it in a sealed container and place it in a refrigerator for 1 or 2 hours.