Olive and Tomato Paté
Looking for a vegetarian appetizer for your Christmas party or any dinner with your friends? Grab a mixer, a few ingredients, and you'll make an irresistible paté, far better than any tapenade you can buy.
Like many others, this recipe comes from my grandmother's wisdom. One day I asked her and my mom for the recipe. Guess what! They could tell me the ingredients but they always improvise on the quantities! So I kept track of their moves and recorded the proportions. Enjoy!
Ingredients (1 jar)
- 230 gr green olives
- 40 gr dried tomatoes
- 10 almonds
- 4 gr capers
- 40 gr olive oil
- 1 garlic clove
- Prepare the ingredients: first wash the olives in a colander and let the water drain. Remove the skin from the garlic and cut it in 3-4 little pieces.
- Place all the solid ingredients in the mixer and add half of the oil. Mix for a minute or so.
- Add the rest of the oil and mix until all the ingredients are well blended together.
- Serve with warm bread, toast squares or grissini.
TIPS: Of course you can adjust the proportions according to your taste! You can also prepare a few jars at a time and keep them in the fridge, ready to use. You can preserve the paté for a couple of weeks in your fridge, just make sure to add some extra oil on top to cover the whole surface.
Have you tried it? Do you have any suggestions? Leave your comment
