18 oz Black olives in brine
1/2 c  Olive oil
Grated zest & juice of 1
-- lemon
10    Grindings of black pepper
1 tb Fresh breadcrumbs
1 pn Salt

Put all the ingredients in a blender or in a food processor & blend. You
may leave the paste chunky or proceed to make a smooth paste. Leave to
mellow for several hours before serving. The olive paste will keep for
weeks under a 1/4″ layer of olive oil in a tightly covered container kept
in the refrigerator. Use in other dishes or as part of an antipasto.
**NOTE: Use black olives such as Italian Gaeta, French VallAurea or French
Nicoise, all pitted.