Best buddies with toasted crusty bread – try it spread on open sandwiches and bruschetta! Also, give it a try with pasta! Perfect match!
Serves: 1 jar Preparation time: 15′ Cooks in: – Ready in: 15′
2 cups black Kalamata olives, pitted, diced
2 tbsp capers, drained
4 anchovy fillets
2 tbsp pine nuts
1 tbsp mustard
2 tbsp garlic crushed
1 tbsp ouzo, brandy or whiskey
1 tbsp oregano or thyme (or fennel seeds if you use ouzo)
4-5 tbsp extra virgin olive oil
salt, freshly ground pepper
Pulse all ingredients into a blender or food processor to mince. Blend until everything is finely chopped. Season to taste with salt and pepper if needed.
Transfer in sterilized jar and cover pate with olive oil. Preserve in refrigerator.