Olive's pâté

Olive pâté is a really tasty and versatile preparation. This sauce is perfect to use not only as a condiment to savoury and make very tasty bruschettas and crostini, but it is also ideal to fill Tartellette as you desire to offer your tasty creations on the rich aperitif buffet. It can also flavours your dishes and creates a tasty first course dish of hot or cold pasta. You can prepare it with both green and black olives, although the latter are better suited to this recipe for me; if you prefer you can also give your pâté a light spicy note, to make it even tastier, or even enrich it with anchovies, tuna or another ingredient. So let's see how to prepare the olive's pâté and how it should be best preserved at home to keep all the flavour over time.

Ingredients:

• 400 gr of pitted black olives
• 150 ml of extra-virgin olive oil
• Salt
• Pepper
• A clove of garlic
• Chili pepper

Preparation

Take the olives, and wash them from the brine. Put them on a chopping wooden board and finely chop them. Pour into a bowl and add a pinch of salt, some finely chopped garlic clove, pepper, extra-virgin olive oil and chilli pepper to taste. Mix well.
Take the mug of the mixer and pour all the mixture. Run at a high speed until you have obtained a cream that is not too liquid. The pâté will be ready when the cream is uniform. Let the olive pâté covered with care with a film rest in the fridge. Season your Tartellette and your aperitif is ready!

Tips for storing olive pâté
Do you want to prepare more pate to keep in the fridge and then use as needed? Are you particularly fond of this delicious recipe? No problem, prepare in abundance, even twice or three times as necessary. We recommend, however, when the pâté is ready, keep it tightly closed in an airtight glass jar (like the preservative ones) and preferably consume it within two weeks.