Green olive pate is the perfect Mediterranean summer food, it does not spoil, travels well and tastes divine when its hot making it a great picnic or lunch item. Salty and sour with capers and anchovies ground to a paste with garlic and lemon juice, delicious! Serve on bread or crackers as an aperitif or snack.
Makes enough to fill a 1 pint (1 quart) kilner Jar.
- 500g green olives, pitted
- 2-3 cloves garlic
- 1 tsp pickled capers
- 4 anchovy fillets (optional)
- 1/4 cup oilive oil
- zest and juice of half a lemon
Simply pound or grind all the ingredients together adding more or less of each ingredient to your own taste and to get a good consistency. Ready to eat immediately and will keep in the fridge for about 18 months.
Variations i sometimes add corriander leaf for a change and do not always add anchovies particularly when cooking for friends who are vegetarian.
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