Olive pate
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Olive pate is an opportunity to touch Greek cuisine, because this country is considered the birthplace of such products.
Olive pate is a juicy and sour-tasting appetizer that will surely be appreciated by gourmets who prefer Greek cuisine, because it is in this country that such fruits are grown. The most interesting thing is that only in Russian-speaking countries are black olives called “olives” - the rest of the world distinguishes them only by color: green olives and black olives. But you and I will prepare a pate from both of those ingredients, purchasing them in jars and draining the marinade.
To make the dish more satisfying, it is recommended to add boiled eggs and a little mayonnaise, but without various additives like garlic. Use greens as desired.
Olive pate is prepared in literally 10 minutes if you have all the necessary ingredients, which you can easily purchase at a convenience store or supermarket. Buy pitted olives so you don't have to waste your precious time cutting off the flesh. Boil chicken eggs in advance for 10-12 minutes and cool in ice water for about 15-20 minutes.
So, let's get everything you need and start cooking!
Ингредиенты
Pitted olives - 1 jar (180-200 g)
Pitted olives - 1 jar
Boiled egg 1-2 pcs.
Mayonnaise - 1 tsp.
Salt - to taste
Saltine crackers - for serving
Рецепт
1. Open the jars of olives and olives, drain the marinade, and pour the contents into a deep blender glass or into the bowl of a food processor. The products are quite juicy, so do not add any additional liquid.
2. Puree them with an immersion blender or grind them in the bowl of a food processor.
3. Peel the chicken eggs and rinse them in water, grate them on a fine grater into a container and puree everything again with a blender. Season with salt and pepper lightly.
4. Place the resulting olive mass into a pastry syringe or bag and pipe the olive pate onto salted crackers, croutons, baguette slices, etc.
5. Decorate to your liking and serve.
6. Have a nice time!