Recipe for Pure Di Olive Nere Liguriane


1 cup olive paste, see black olive - past; e recipe
1/8 teaspoon red pepper flakes
1 tablespoon capers
1 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.

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