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
  1. We pit the olives with the help of a knife.
  2. In a food processor, grind the olives with the olive oil until smooth.
  3. Serve the olives accompanied by toasted bread or vegetable sticks (carrots, celery, etc.)
Share With Your Friends!!

Similar Posts