Although this green olive pate can be made with any other type of olive, I recommend the arbequina ones. Why? It is a fairly fatty variety, which results in a very unctuous olive oil. Also, I have a weakness for its smooth and almondy flavor. However, as we will see below, Arbequina olives are round and very small, so removing the pit can be a bit cumbersome.
And speaking of quality products. The day before preparing the recipe, Lluís and I were at the Sant Narcís festival, in the city of Girona. We took advantage of the fact that there was a market to buy an artisanal bread that was prepared, at the moment, at one of the stalls. A bread that has been perfect to accompany our olives. There is no better combination!
- 150 g of boneless arbequina olives
- 30 g olive oil
- We pit the olives with the help of a knife.
- In a food processor, grind the olives with the olive oil until smooth.
- Serve the olives accompanied by toasted bread or vegetable sticks (carrots, celery, etc.)