Paté di Olive nere
Fast food, healthy way. Super easy.
Use 170 gr. (6 ounces) of black olives with stone, or 100 ( 3 1/2 Oz) without. Use only good quality. I repeat, use only the best quality you can afford...:-)
Garlic. Start with one clove. If you like your pate to have an attitude, add some more, maybe two all in all.
Optional for a non-vegetarian/vegan version: 1 anchovy fillet
Two options here: traditional way, with pestle and mortar. Faster, easier way, with a blender. Emergency way, with a sturdy fork...
Use some baguette, in my view, ideally, of the previous day and just slightly toasted. Voila'
Come visit our underground Trattoria in The Hague, Netherlands, where we make this pate' as part of your menu; we are Home of the home-made pasta, fresh produce from The Hague Market and we have a FREE bottle of Italian wine for you with every meal. Our way of saying "Welcome!". More on us? Click here now.
Last but not least. If it is for immediate consumption, use only the ingredients above. If, on the other hand, you wish to keep it for a few days in the fridge, put it in a glass jar and cover with a layer of extra virgin olive oil.
