Black Olive Mosto Oil

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 ounces Moroccan dry-cured black olives, pitted
2. 1/2 cup extra-virgin olive oil
3. Splash of Tabasco

1. Preheat the oven to 150° and position a rack in the center. Spread the olives on a baking sheet and transfer to the oven. Bake overnight, until the olives are dry. (Alternatively, you can also do this in a food dehydrator if you have one.)
2. Put the olives into the bowl of a food processor and pulse until finely ground. With the machine running, pour in the olive oil and Tabasco and mix until emulsified.