These two recipes are Black Olive Pate’ (nero patè d’oliva ‘) and Green Olive And Artichoke Pate’ (verde oliva e carciofo pate ‘) These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!
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Ingredients For Black Olive Pate’
6 oz drained and pitted black olives.
4 fillets of salted anchovies
2 tablespoons salted capers washed
1 Tablespoon of fried shallots or onion of any kind will work.
3 Cloves of garlic.
1/2 to 1 Tsp. Black pepper.
1 Tsp. Crushed red chili flakes.
1 cup of extra virgin olive oil
Method:
Place all of the ingredients except the olive oil in a food processor.
Pulse the ingredients down a bit.
Then slowly add some olive oil in a bit at a time and pulse.
You want the pate’ to be firm and not runny that is why you add oil in a little bit at a time.
Ingredients For Green Olive And Artichoke Pate’
6 oz pitted green olives you can use the one’s with the pimento in them if you want.
3 Tbsp. capers, drained
4 Fillets of flat anchovies.
1 Tbsp. chopped fresh cilantro or basil.
1 Tbsp. fresh lemon juice
2-3 Tsp. spicy brown mustard.
1 Tsp. black pepper
1/2 to 1 Tsp. crushed red chili flakes.
1 Tsp. oregano
3-4 garlic cloves, minced
1 Cup olive oil.
1 (14-ounce) bag or can of unmarinated artichoke hearts.
Method:
Place all ingredients in the processor except for the olive oil and pulse it down.
Then slowly add the olive oil a few drops at a time until the desired consistency. You want it firm and not runny. Enjoy!
18 Comments
Black Olive Pate' And Green Olive With Artichoke Pate' Two pate types that go good on meat, pasta, rice, noodles! Anything! Enjoy!
Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate
Great video Richard, both of the olive pate's look wonderful thanks for the recipes too!
oh man this looks awesome …some toasted bread with tomatoes ,mozzarella and some of this ….
Laundry's done before the pate
These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!
Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate
Awesome! Thanks Richard those both look fantastic. I love that tapenade most definitely. Thank you
Both versions looked great!
These look like a wonderful spreads(pate). I really love the addition of the anchovies and capers and a wonderful topping for
bruschetta as you mentioned
So it's a fat that makes a pate? Bird livers are mostly fats? Just a little confused. For some reason I was thinking pate is bird livers made into a paste. Maybe because pato means duck in Spanish.
Very tasty pate. Perfect for a party buffet table. I especially like the green olive & artichoke one. Thank you as always Richard 🙂
Wow these both look spectacular. They look great on the pork.
Whenever I have leftover tapenade from a party, I throw it on pasta the next day for lunch.
Mmm! Both sound delicious! I love olives and artichokes!!
both recipes look great Richard I think my first try will be the green olive and artichoke but I will definitely try the black olive one as well!! the pork chop looks amazing, thats the fatter pork chop I have seen in a while, lol :so delicious!!
Richard to recipes both utilizing Pates, but both clearly Pates, but two actually unique recipes. For me, I go with the green even though I typically like darker olives. I just think the idea of infusing the artichokes, basil, perhaps the keys of chili flakes would make a awesome recipe that would work as I spread in an appetizer or a topping for pasta. It is almost like some crazy show were you had to make something with what you got in your pantry.Though I've never tasted anything like this. My only concern with the green pate is the use of anchovies. Many people in my family love these little salty fishes, I guess is an acquired taste in overtime I've gotten over my fear of a lot of foods. But thinking about it I have only had them on pizzas so what do I know? Expansion, my friend I need to try utilizing this little fish, which has become a reoccurring ingredient in many of your recipes. There must be more to it, then meet the eye. Creative recipe is always Richard, nice job!
I love Tapenade! Good recipe, Richard (well, as usually)))
Great recipe, I love black olives. Just wanted to let you know I really like the bracelet you have on, what is the design? I can't figure it out, is it a picture of a mountain range or writing?
great job, Richard! these pates really look delicious! I think I will try to make this black olives one for tonight! Imho one of the best ways to enjoy olive pate is on freshly grilled bread (and the simplest also, for the lazy dudes XD). I loved the decoration of the pork chop. Be well and keep on coming with your great recipes!
These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta!