Black olives recipe: a simple and tasty pate
Do you like olives as much as we do and you are unable to say no to a good canapé? Good news, because today we bring you a most appetizing recipe… Black olive pate!
Of course, it’s a paste Delicious, healthy and very easy to prepare. We also call it tapeenade of black olives and it is typical of the Mediterranean, especially of the Provencal cuisine of France, although it is also very popular in Italy and Spain, of course!
What is this delicious snack normally made with? Well, in addition to the black olives, it usually has capers, anchovies and the jewel of the crown: Extra Virgin Olive Oil. If it’s Beloleum, better than better. Furthermore, they say that our Arbequina variety It is one of the most appropriate to prepare this sauce.
If, until now, you had only tasted the black olive pate that they sell directly in the supermarket, you are obliged to make this recipe. As you can see, in this blog as soon as you learn to Dressing olives splits How to prepare any other dish with our favorite fruit as a base.
besides, homemade everything tastes better, especially if it’s tapenade. So take the apron and… get to work!
Ingredients for your black olive tapenade
- 200 grams of pitted black olives
- 2 tablespoons capers
- 2 anchovy fillets in oil
- 1 clove of garlic
- 1 tablespoon lemon juice
- 3 tablespoons beloleum extra virgin olive oil
- Ground black pepper (to taste)
How to make black olive pate step by step
Do you already have all the ingredients on hand? We are going to teach you how to make black olive pate as a real expert.
It’s very easy, you just have to follow this recipe:
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- Prepare the ingredients. Start by bouncing the olives if necessary and drain the capers and anchovies. Peel the garlic clove and cut it into small pieces.
- Mix it all up, and to the blender! Take all the solid ingredients – olives, capers, anchovies and garlic – and add them to the blender. Beat everything well until you get a homogeneous mixture.
- Add the liquids little by little. Without stopping whipping, add the lemon juice and the EVOO slowly. In the end, you will get a soft dough… Your black olive pate will be ready!
- Season. Try the black olive tapenade and, if necessary, adjust its flavor with black pepper to taste. You can also add a little more olive oil to give the perfect consistency.
- Put it in the fridge. Store your delicious black olive pate in an airtight container and put it in the fridge for at least an hour, so the flavors will mix well.
- Stop! Yes, you have learned how to make black olive pate. It’s been easy, right? Enjoy! If you can’t think of how, here below we give you some interesting ideas.
With what to accompany the pate of black olives
Of course, if we can say something about this pate, it is that it is the most versatile. You have no idea what to accompany the black olive pâté? We leave you a list of foods with which this dough perfectly combines:
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- Toasts. Spread it on some crisp bread toast and pour some chopped cherry tomatoes and some basil leaves on top… It will be delicious!
- fresh pasta. The black olive tapenade is a good alternative to the classic carbonara or the red pesto sauceTry it next to your spaghetti dish and you’ll see!
- Vegetables. And why not take advantage of it as a dip and accompany it with crudités? Healthy and irresistible!
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Black olive pate canapés
Although, if we have to choose the best way to enjoy this recipe, we are, without a doubt, with the canapés with black olive pâté. There are a thousand possible combinations And, when we have guests at home, they are a great option to really surprise them.
We recommend you try:
- The mini wraps of pate and serrano ham. Spread your pate on a small flour tortilla, add a slice of Serrano ham and roll it up. Then cut it into small pieces to create easy-to-eat snacks.
- Tapanede toasts with roasted pepper. Spread the pate on small toasts, add a piece of roasted pepper, a small leaf of arugula and a few drops of balsamic vinegar reduction.
- Paté canapés with quail egg. On a base of black bread, add a tablespoon of tapenade and crown it with a cooked quail egg. Sprinkle some sweet paprika on top, you’ll love it!
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