Black Olive Pâté

Pâté di Olive Nere

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This intensely flavoured olive spread first became popular in the southern immigrant areas of Piedmont, and it was the incomers who first introduced the idea to the rather straight-laced natives of Turin. It has since become a firm favourite in even the most aristocratic families! It makes a delicious snack to savour before a meal and is traditionally served with ice-cold, fairly acidic white wine to offset the slightly cloying flavour of the olives. It is important to use juicy olives with