Black Olive Paté
Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes
Ready in approx. 15 Minutes
Makes 4 servings
|
7 oz |
pitted black olives |
200g |
|
1 |
garlic clove, crushed |
1 |
|
1 |
anchovy fillet |
1 |
|
6-7 |
capers, drained |
6-7 |
|
6 Tbsp |
Filippo Berio Extra Virgin Olive Oil |
90 ml |
|
3-1/2 Tbsp |
fresh flat leaf parsley, chopped |
50 ml |
|
plenty |
salt and freshly ground black pepper |
plenty |
|
|
warm bruschetta to serve (see tip) |
|
Directions:
- Place all ingredients into a food processor and whiz everything together on the pulse setting until it is almost smooth.
- Taste and adjust the seasoning as necessary.
- Spoon into a small bowl and serve with warm bruschetta.
Tip: To make bruschetta, lay 12 thin slices ciabatta bread in a single layer on a baking sheet. Drizzle with Filippo Berio Extra Virgin Olive Oil and bake at 400°F (200°C) for about 5 minutes, turning once until golden on both sides. Rub a halved clove of garlic all over the crisp bread and serve warm.
Recipe courtesy of Filippo Berio
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