Black olive paste

Black olive paste

pate di olive nere

By
From
The Collection
Makes
400 g
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g firm black olives, pitted
500g salted capers, soaked and drained
4 anchovy fillets in oil, drained
1 teaspoon pepper
1 small chilli, chopped, (optional)
pinch oregano, chopped, (optional)
125ml extra virgin olive oil

Method

  1. Put all the ingredients except the oil into a liquidiser. With the motor running, add the oil a little at a time until you have a spreadable paste. No salt is necessary because the olives, capers and anchovies are already salted. If you do include the chilli, reduce the amount of black pepper.

Variation

  • “This makes a welcome spread for crostini or served with bread as an antipasto. The pâté can also be made with green olives, although the anchovies should then be replaced with ground almonds.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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