olive pate

Ingredients
400g (14 oz) black pitted olives 1 tablespoon lemon juice 1/2 cup olive oil

Method

Blend olives in 'ooo processor until smooth. Add lemon juice and continue to process until well combined. While processor is running, slowly drizzle in the oil in small amounts until the mixture begins to thicken. Once it has started to thicken, add the remaining oil in a thin steady stream. Season with pepper to taste This will keep in sterilised containers in the fridge for up to 6 months.
Aristos' Tip. Use to spread on pizza bases and юр with sundried tomatoes or spread on foccacia and top with roasted capsicum and cheese.