I think that maybe Stephanie was ahead of her time when she wrote this book, correctly predicting the delight that whip-up concoctions such as this would provide to people in this modern era of instant gratification.
Prior to making this paste I had baked a loaf of bread which, having made so many, I can now just about do with my eyes closed. On this occasion however I might have done well to open them just a little bit because my gorgeous, fluffy, seed-dotted loaf came out of the oven looking spectacular, but was in fact disastrously devoid of salt.
For those who have not had the misfortune of eating saltless bread, I have only one thing to say. Don't do it! Bland, bland, bland, even in the case of my gorgeous signature loaf which is packed with seeds and herbs. The shimmering silver lining to this little black tasteless cloud was gorgeously salty Italian black olive paste! Once the disastrous bread had been toasted and slathered with this tasty purple paste my little accident was rescued and my new favourite snack was born.
As well as being great on toast, this would also be wonderful served on a cheese platter or atop a lovely bowl of pasta.