Paté di Olive Nere

Name: Paté di Olive Nere (Black Olive Paste)
Yield: Makes 400 g (14 oz)
Cuisine: Italian
Ingredients: 4 anchovy fillets; 1 tsp freshly ground black pepper; 1 small chilli, chopped (optional); pinch of fresh or dried oregano (optional); 500 g (1 lb) firm black olives; 25 g (¾ oz) salted capers, soaked in water for 10 minutes and then drained; pinch of fresh or dried oregano (optional); 125 ml (4 fl oz) extra-virgin olive oil

Black Olive Paste

Preparation info

Makes
400 g

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This makes a welcome spread for crostini or is served with bread as an antipasto. The paste can also be made with green olives, although the anchovies are then replaced by ground almonds.

Ingredients

500 g (1 lb) firm black olives
25 g (¾

Europe
Italy
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Stone the olives, taking care that no hard fragments remain.

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