Perfect for enriching the flavor of dishes and serving a fresh and tasty appetizer, olive pâté is used to flavor vegetables or greens, to dress a salad or to accompany fresh cheeses, but most of all it is spread on homemade bread toasted over the embers. A real treat!
Patè di olive (Olive pate)
Course: Sauces, Quick u0026 EasyDifficulty: EasyServings
4
servingsTotal time
35
minutesIngredients
Black Olives 200 gr
Garlic Clove 1
Anchovies 1 (little)
Oregano
EVO Oil
Salt
Chilli
Directions
- To prepare the tasty olive pâté that we propose in this recipe, you first need to desalinate the anchovy and remove the bone. Then melt it over low heat in a couple of tablespoons of good Sicilian extra virgin olive oil.
- Then mash the olives in a vegetable mill and pound the garlic in a mortar with a pinch of Trapani sea salt and a pinch of oregano to facilitate the pounding.
- Next put all the ingredients together in a bowl (the oil seasoned with the anchovy should be cold).
- Mix until smooth, softening it with an additional drizzle of extra virgin olive oil. Season the mixture with a pinch of chilli pepper and enjoy!
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