Black Olive Pate

Makes: 4
Preparation time: 10 minutes
Cook time: none


  • 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)


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 Filippo Berio 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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