HOW TO MAKE OLIVE PÂTÉ

The pâté or olive cream is a very tasty cream made from olives and extra virgin olive oil typical of all regions rich in olive groves, such as Liguria, of course, but also Tuscany, Apulia, and Sicily. It is a very simple preparation, perfect for making appetizers, starters, first courses, and side dishes.

Let’s see how to make olive pâté according to the Ligurian recipe, and then illustrate some regional variations, its nutritional values, and how to use it creatively in the kitchen; a note on preservation is also essential.

How to make olive pâté according to the Ligurian recipe

In Liguria, the pâté is prepared exclusively with taggiasca olives, characteristic of the western Riviera; this cultivar owes its name to the town of Taggia – in the province of Imperia – where it was grafted a few centuries ago by the monks of San Colombano, originally from the island of Lerino, located in the south of France. Thanks to the very favorable climate – due to the warm sun and sea breeze – this land has proven to be the best for cultivating this type of olive. The taggiasca olives are small, dark, and elliptical in shape, with a full and flavorful taste that makes them one of the most prized and appreciated varieties in the world. These olives have a dual purpose, excellent both as table olives and for the production of extra virgin olive oil

But let’s get to the point: the recipe for olive pâté is very easy to make, and the result will undoubtedly be a success, provided that you choose to use high-quality raw materials. The only two necessary ingredients are brined taggiasca olives and theextra virgin olive oil. To be on the safe side, we suggest buying our products in the online shop: the organic brined black taggiasca olives and Maina extra virgin olive oil, a perfect taggiasca monocultivar for raw consumption.

So how do you make olive pâté? Here is the step-by-step procedure:

• Thoroughly wash the olives under running water to remove the saltiness of the brine. The quantity varies based on how much cream you want to obtain; for six people, 200 grams of olives are sufficient
• Pit the olives
• Put the olives in the blender and turn it on while adding the oil in a thin stream
• The olive pâté is ready when you have achieved the right consistency, which should be creamy: not too liquid and not too thick

Regional variations of olive pâté

The Ligurian recipe is the simplest and most genuine, but there are others, varying depending on the Italian regions. Let’s see some of the tastiest.

Umbrian olive pâté

To the black olives and extra virgin olive oil you can addanchovies in oil, capers in salt and a bit of garlic. Blend all the ingredients to obtain a very flavorful and appealing pâté.

Calabrian olive pâté

Always featuring black olives mixed with pressed fennel seeds, wild fennel, garlic, and olive oil. Mix everything in the blender and voilà, it’s done.

Apulian olive pâté

Blend black olives and oil and put them in a saucepan with pieces of bay leaves – not too small because you will need to remove them later – chopped wild fennel and oregano; mix everything and cover the pot to heat it in a water bath for about fifteen minutes. Let it cool, remove the bay leaves, and blend the mixture to obtain a homogeneous cream.

Other variations

Other recipes call for the use of green olives instead of black ones, which can be mixed only with extra virgin olive oil. You can then add ingredients to taste such asanchovies, capers, pine nuts, garlic, and tuna, or even almonds and pistachios for a more refined flavor. To make these preparations, you can use our brined green olives.

We at Sommariva also wanted to create another truly delightful product, the Centa Caviar – we wanted to give it this fanciful name that comes from the Centa, the river that runs through Albenga – which mixes the flavors of the land with those of the sea: taggiasca olive cream with added capers and anchovies. Available on our site in a 100 g jar, a 180 g jar or in a 770 g format. This cream is theideal for preparing quick dishes such as flatbreads, sandwiches, finger food, but also for dressing a simple plate of pasta.

How to use olive pâté in the kitchen

Now that it is ready, what to pair with olive pâté? As we mentioned, it is suitable for preparing canapés and bruschetta for appetizers or starters. But it is also perfect as a pasta dressing, have you ever heard of ash pasta? Paired with fresh or cookedvegetables and cheeses it is equally excellent. Although, being a simple and genuine preparation, we recommend enjoying it in an equally immediate way: with a nice slice of toasted bread.

Nutritional values of olive pâté

Olives and oil are healthy and genuine ingredients and at the same time very caloric, consisting largely of lipids, followed by proteins and carbohydrates; the fats are mainly monounsaturated. Regarding the energy contribution, 100 grams of pâté can provide about 230 calories: it can be consumed without problems but in moderation.

How to preserve olive pâté

The olive pâté should be stored in the fridge for a maximum of two weeks, always being careful to cover the surface with a drizzle of oil. It can also be frozen if necessary.

Olive pâté, the taste of simplicity

Olive pâté is truly a tasty and healthy preparation, which encapsulates the authentic flavors of the land. If you want to try your hand at the recipe, you can purchase the ingredients you need on our site: extra virgin olive oil and olives. Otherwise, if you prefer, you can buy the ready-made olive pâté, made in our company with all the love you would put into it. You will find the jar of Olive Cream in 100 g, 180 g, or in the maxi format of 770 g.