Oil cured olive pesto on spaghetti
God, does this look as good to someone who’s never had this dish? I made this a couple of weeks ago and am wanting more right now as I look at this picture. It’s so good. (just had my husband look at this and he gave me the reality check that it doesn’t look so good to someone who’s not had it. I assure you it’s wonderful!)
There isn’t much of a recipe…
You start with oil/salt cured black olives like these:
These are conveniently pitted, but if you can’t find them pitted pitting them oneself isn’t too difficult. Squash the olive with the flat side of a butcher knife and the pit comes out quite easily. My grandfather and father used to make these when I was growing up so I’m intimately knowledgeable about this dish literally from the olives on the tree into the pasta plate.
Take the pitted olives and put them in a small food processor and add just enough oil to puree them. It doesn’t take much really. Then mix it into hot, just drained pasta. It’s so good and so easy and I hadn’t eaten it in years. I’ll be eating it again soon. Buon apetito.