This black olive paté is a savoury paste made from olives, garlic, onions and walnuts. It is the perfect appetiser and it is delicious on some toasted bread or bruschetta or as a dip.
This black olive pate is the perfect finger food and appetizer for any part or holiday, perfect for xmas! But it can really be used for anything, on a sandwich, on pizza and more.
It comes together very quickly and all you need to do is blend all the ingredients together. You can also prepare it ahead and it will last 4/5 days in the fridge.
This black olive and onion paté is:
- The perfect appetiser
- Full of flavour
- Super easy
- So versatile
INGREDIENTS
- OLIVES; I’m obsessed with olives! For this recipe I used black olives. I used olives in a jar that are cured in a brine. I drained them of the liquid and added to the blender. You can choose any type of black olive, such as Kalamata, Niçoise and Mission. I found an interesting article about all the different olive varieties here.
- WALNUTS; Walnuts help give the mixture a more paté like texture. They are great to add an umami flavour to the dip. You can also use other nuts like almonds, pecans, macadamia nuts etc. For a nut-free version choose seeds, like pumpkin seeds or sunflower seeds.
- ONION AND GARLIC; Onions and garlic can make anything so flavourful and they work really well with this recipe. You just need to sauté both in some olive oil and water until soft and add to the rest of the ingredients.
HOW LONG DOES IT LAST?
- In the fridge, this olive pate will last 4/5 days.
- In the freezer it will last for up to a month.
MORE APPETIZER RECIPES
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Black Olive Paté With Onions and Walnuts
Equipment
- Blender
- Pan
Ingredients
- 2 onions I used red
- 2 garlic cloves
- 1 cup black olives
- 1/2 cup walnuts
- 1 tsp mixed herbs
- salt and pepper to taste
Instructions
- First, chop onion and garlic finely. Then heat up some olive oil and water in a pan and sauté for 5/10 minutes until translucent and soft. For an oil free version, swap oil for vegetable stock.
- Transfer to a blender or food processor. Add olives, walnuts, salt, pepper and mixed herbs. Blend until a smooth and uniform paste is formed.
- Serve immediately or place in a container to store. I served it with some homemade bread triangles. I cute bread slices in triangles and I baked them in the oven for 5/10 minutes at 200C until nice and golden.
Nutrition
