Black Olive Pate

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: none

Ingredients

200g pitted black olives
1 clove garlic, crushed
1 anchovy fillet
6-7 capers, drained
5 tbsp Filippo Berio 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)

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 WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.