Olive Paté

Toscana
This is a slightly more elaborate and more stable recipe than was prepared in the restaurant.
Serves 8
200 g (7oz) stoned black olives
grated zest and juice of ½ lemon
Extra Virgin Olive Oil
15 g (½ oz) fresh white breadcrumbs

1. Process the olives in a food processor.  Add the lemon juice, breadcrumbs and some olive oil, process until you obtain a creamy, soft, smooth texture.
2. Chill until required.

Serve on hot bruschetta

You can add a little butter along with the oil to help thicken the texture – but this is not traditional.

One response to “Olive Paté

  1. Pingback: More recipes posted | Buona Forchetta

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