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.

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