Patè of Green Olives
Pâté of Green olive is rich in flavor and texture attained by the union of the best Green Olives with a high-quality extra virgin olive oil. It’s an excellent creation used as an appetizer, over a bruschetta, topped with ricotta or mozzarella, tossed with pasta, over grilled vegetables, in quiches, to garnish sandwiches, or simply as an accompaniment to a tomato or in a potato salad. Chef Alba
Patè of Green Olives
Pâté of Green olive is rich in flavor and texture attained by the union of the best Green Olives with a high-quality extra virgin olive oil. It’s an excellent creation used as an appetizer, over a bruschetta, topped with ricotta or mozzarella, tossed with pasta, over grilled vegetables, in quiches, to garnish sandwiches, or simply as an accompaniment to a tomato or in a potato salad. Chef Alba
Ingredients
- 1 cup good quality green olives roughly chopped and padded dry
- 1/2 - 3/4 tsp roughly chopped garlic
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1-2 anchovies rinsed and chopped
- 1/4 cup roughly chopped Italian parsley
- 1/4 cup Secolari Koroneiki Olive Oil or any Secolari extra virgin olive oil
- 1 tbsp drained capers
- 2 tsps lemon zest
- 1-2 tsps fresh lemon juice
- 1 pinch dried oregano
- 1 to taste black pepper
- 1 to taste red pepper flakes
Instructions
- Place all ingredients in food processor and pulse until the mixture is coarsely blended. Before adding salt, taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like. It should not be a puree or cream.
- Chef note: for the best results use Picholine, Manzanilla, Cerignola, or Castelvetrano green olives
