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Green olives pate with orange aroma

Aperitif8 minutes4 people
1/52/53/54/55/5 (3 votes)
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By Ascen Jimenez

Green olives pate with orange aroma

If you have guests at home and you want to prepare a simple and appetizing starter, I propose this surprising pate of green olives with orange aroma.

Of course, it tastes like green olives, but the orange It gives a special touch that does not leave diners indifferent. You can present it in toasts, with grissini, and why not, filling with it some cherry tomatoes.

It can be kept for a few days in the refrigerator, in a glass jar (pour a drizzle of oil on top of the pate before closing the jar). It will come in handy for Spice up pasta, pizza, White rice and even a salad.

Green olives pate with orange aroma

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As an aperitif, as a garnish or even as a condiment, this rich olive paté with orange is sure to leave no one indifferent.

  • Ascen Jimenez
  • Recipe type: snacks
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 300 g green olives (drained and pitted)
  • 100 gr of extra virgin olive oil, approximately
  • 1 garlic clove
  • The skin of an orange, better if it is biological (only the orange part, not the white)
  • 1 teaspoon fennel seeds (optional)

Preparation

  1. We pit the olives. If what you have are pitted olives you can use them but keep in mind that you will need less than 300 gr since this weight includes the pit.

  2. We put the orange peel in the glass and crush a few seconds, progressive speed 5-10.

  3. We put the pitted olives and the garlic clove in the glass. We shred 3 sec, speed 7. We lower with the spatula what has remained on the walls.

  4. We add the fennel seeds and 60 g of olive oil. We mix 1 minute, speed 4.

  5. We pour the mixture into a glass jar, cover with oil and keep in the refrigerator until serving time. Of course, before putting it in the pot we prepare a small cap and eat it, which we have earned!

Equivalences with TM21

More information - Grissini or breadsticks, white rice with ratatouille and poached eggs, chickpea salad with lemon dressing

Source - Italian Basic Book


Discover other recipes of: Aperitif, Easy

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  1.   ascenjimenez said
    ago 12 years

    Hi Alfonso. How good that you have encouraged.
    You can try putting 150 gr of pitted olives. You can always add more if you think it is necessary. Oh, and if you don't want it to taste too garlic you can put half a clove instead of the whole or blanch it before grinding it with the rest of the ingredients.
    As for what you comment on the oil, it is about adding it once we have the pate put in the glass jar and put it so that it lasts longer. If you are going to consume it at the moment or in a few days, it is not necessary to add it.
    I hope I have solved your doubts and, of course, that it looks great on you.
    A hug

    Reply to AscenJimenez