Olive Paté

The olive paté, also known as tapenade in the Provence area of France, is a very versatile condiment that can be spread on toasted bread, used in pasta, or as an accompaniment to various dishes. Here is an Italian version of the olive paté:

Ingredients

• 200 g of pitted black olives (preferably of Gaeta or Taggiasca quality)
• 2 anchovy fillets in oil
• 1 clove of garlic
• Some salted capers (to be rinsed and desalted)
• Extra virgin olive oil (enough to obtain the desired consistency)
• A pinch of black pepper (optional)

Preparation

1. Begin by rinsing and desalting the capers, placing them under cold running water and then leaving them to soak in fresh water for a few minutes if necessary.
2. Drain the olives and anchovy fillets well from their preservation oil.
3. Take a blender or food processor, and put in the olives, drained anchovy fillets, garlic (which you can cut into smaller pieces to facilitate processing), and capers.
4. Start blending the ingredients, gradually adding extra virgin olive oil until achieving a homogeneous and spreadable mixture according to your taste. The quantity of oil varies based on the consistency you prefer, more or less soft.
5. Taste and, if desired, adjust with pepper or add a pinch of salt (be careful with the salt, because the olives and capers are already salty).
6. Transfer the paté into a sterilized glass jar if you do not consume it immediately.

Curiosity

The original tapenade includes capers among its ingredients (the term “tapeno” in Provençal means caper), but there are many variations that adapt to personal tastes. In the Italian version of the olive paté, a touch of chili pepper is often added to give the condiment a bit of character.

Remember to always use quality ingredients to ensure the best flavor of your olive paté. Buon appetito!