Black Olive Pate

Black Olive Pate

INGREDIENTS :

  • 200g Four Island’s black olives
  • 6-7 capers, drained
  • 5 tbsp Four Island’s Extra Virgin Olive Oil
  • 3 tbsp chopped fresh flat leaf parsley
  • Plenty of salt and freshly ground black pepper
  • Warm bruschetta to serve (see Cook’s Tip)
Category:

 

METHOD:

Place all the ingredients together in a food processor and pulse until almost smooth. Taste and adjust the seasoning as necessary. Spoon into a small bowl and serve with warm bruschetta.
COOK’S TIP: To make bruschetta, lay 12 thin slices ciabatta bread in a single layer on a baking sheet. Drizzle over 6 tbsp Extra Virgin Olive Oil and bake at 200C/Fan 180C/400F/Gas Mark 6 for about 5mins, turning once until golden on both sides. Rub a halved clove of garlic all over the crisp bread and serve warm.

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