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Olive paté Rating average       PreviewIngredientsPreparation
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0 0 Easy 247 Kcal Recipe card 10 Minutes

Olive Paté is a common dressing for pasta, but is really tasty spread on open sandwiches and bruschetta.

Olives are a food with high complex energy lipids content, the so-called triglycerides, composed by monounsaturated, polyunsaturated and saturated.
Monounsaturated fatty acids contained in olives and oil have a positive effect on the metabolism of cholesterol and, by virtue of their high oxidation and heat stability, are very useful in food cooking processes and its preservation.

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 4 persons
  • 35 gr Extra virgin Olive oil
  • 250 gr oven dried Black olives (Greek variety)
Preparation for 4 persons step
1
  • 250 g (8.8 oz) oven dried black olives (Greek variety)
    35 g (1.2 oz) extra virgin olive oil

    If you wish, you can add a garlic clove (fresh is best), 3 anchovy fillets in oil and a few pickled capers (rinsed under running water).
  • 250 g (8.8 oz) oven dried black olives (Greek variety)
    35 g (1.2 oz) extra virgin olive oil

    If you wish, you can add a garlic clove (fresh is best), 3 anchovy fillets in oil and a few pickled capers (rinsed under running water).
  • 250 g (8.8 oz) oven dried black olives (Greek variety)
    35 g (1.2 oz) extra virgin olive oil

    If you wish, you can add a garlic clove (fresh is best), 3 anchovy fillets in oil and a few pickled capers (rinsed under running water).
Pit the olives until you have 140 g (4.9 oz) of flesh and insert it into the Vento jar.

NOTE: If you prefer a smoother texture, we suggest to repeat the blending.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 30 seconds at speed 14 (3000 Rounds Per Minute).
step
3
Now press stop to end the blending.
step
4
Pour the paté and enjoy!
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