Paté di olive nere


gourmet
Preparation time
Difficulty
Cooking time
Servings
Scopri la ricetta perfetta per un patè di olive nere vellutato e saporito: pronto in 10 minuti, con ingredienti semplici e consigli per conservarlo e utilizzarlo al meglio. #patèolive #oliveNere #ricettaMediterranea #aperitivo #spalmabile #saporito #fattoincasa #cucinaItaliana #veloce
Ingredients
- Black olives200 g
- Extra virgin olive oil50 ml
- Capers in salt2 tablespoons
- Lemon juice1 teaspoon
- Garlic1 clove
- Black pepperto taste
- Anchovies in oilto taste
Procedure
0. Rinse the capers thoroughly under running water if they're salted. If using olives in brine, rinse them and pat them dry with paper towels. Coarsely chop the garlic and anchovy fillet.
1. Place the olives, capers, anchovies, garlic, a pinch of pepper, and lemon in a blender. Add 40 ml of extra virgin olive oil (reserve the remaining 10 ml to adjust the consistency).
2. Blend in short bursts to avoid overheating the ingredients. Scrape the edges of the blender with a spatula and blend until smooth and creamy. Add a drizzle of oil if necessary.
3. Season with lemon or pepper to taste. The olives, capers, and anchovies are already salted: avoid adding more salt.
4. Transfer to a clean jar and cover with a thin layer of oil. It will keep in the refrigerator for 7-10 days. It can also be frozen in small portions.
5. If you want a vegan version, omit the anchovy (you can compensate with a few extra Kalamata olives or a pinch of miso).
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Creation date Jun 27, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.