Prepare homemade olive pâté in just a few minutes
If you're looking for a quick, versatile, and flavorful spread, prepare this olive pâté in just a few minutes.
- 180 gr de aceitunas verdes sin hueso
- 90 gr de queso crema
- 25 gr de almendras tostadas sin sal
- 1 cda de aceite de oliva extra virgen
- 1/2 diente de ajo pequeño
- 1 cdita de jugo de limón
- 1/2 cdita de ralladura de limón (opcional)
- 1 cda de perejil fresco picado
- Pimienta negra recién molida al gusto
- 1 cdita de agua, si hace falta ajustar la textura
- Escurre muy bien las aceitunas para evitar que el paté quede demasiado líquido.
- Coloca en el procesador de alimentos las aceitunas, el queso crema, las almendras, el ajo, el aceite de oliva y el jugo de limón.
- Tritura durante uno o dos minutos hasta obtener una mezcla homogénea.
- Incorpora el perejil, la ralladura de limón y la pimienta negra.
- Vuelve a procesar unos segundos para integrar los ingredientes.
- Si deseas una textura más ligera, añade una cucharadita de agua o un poco más de aceite de oliva.
- Prueba y ajusta el sabor si es necesario.
- Lleva al refrigerador durante al menos 20 minutos antes de servir para que los sabores se integren.
- Sirve acompañado de pan tostado, crackers, vegetales frescos o como relleno de sándwiches.
- Conserva en un recipiente hermético refrigerado.
This recipe is perfect for summer. It has a creamy texture and is ideal for serving with toast, crackers, sandwiches, cheese boards, or a charcuterie board. Follow the step-by-step instructions to create a complete and delicious recipe. Let's get started!
Learn how to make a delicious green olive pâté
- 2 people
- 310 Kcal
- 180g of pitted green olives
- 90g of cream cheese
- 25g of unsalted roasted almonds
- 1 tbsp of extra virgin olive oil
- 1/2 small clove of garlic
- 1 tsp lemon juice
- 1/2 tsp lemon zest (optional)
- 1 tbsp chopped fresh parsley
- Freshly ground black pepper to taste.
- 1 teaspoon of water, adjust the texture if necessary
- Drain the olives very well to prevent the pâté from becoming too runny.
- Place the olives, cream cheese, almonds, garlic, olive oil, and lemon juice in the food processor.
- Blend for one or two minutes until you obtain a homogeneous mixture.
- Add the parsley, lemon zest, and black pepper.
- Process again for a few seconds to integrate the ingredients.
- If you want a lighter texture, add a teaspoon of water or a little more olive oil.
- Taste and adjust the flavor if necessary.
- Refrigerate for at least 20 minutes before serving to allow the flavors to meld.
- Serve with toasted bread, crackers, fresh vegetables or as a sandwich filling.
- Store in an airtight, refrigerated container.
Tips for this recipe
- Drain the olives completely before processing them.
- Use good quality olives, as they are the main ingredient.
- Don't add salt at the beginning; the olives already provide enough.
- Add the garlic gradually so that it doesn't overpower the flavor.
- Toasted almonds add a creamier texture and a light nutty flavor.
- Extra virgin olive oil improves both the flavor and the consistency.
- Refrigerate the pâté before serving to enhance the flavors.
- If you prefer it milder, add a little more cream cheese.
- Avoid over-processing if you're looking for a slightly rustic texture.
How long does green olive pâté last in the refrigerator?
Stored in an airtight container, it will keep for 4 to 5 days in the refrigerator. Ideally, use clean utensils each time you serve it to prolong its freshness.
What type of green olives are best for this recipe?
Pitted green olives of the Manzanilla or Gordal variety work very well because they have a balanced flavor and a meaty pulp that gives an excellent texture to the pâté.
Is it possible to make pâté without cream cheese?
Yes. You can substitute the cream cheese with ricotta, plain Greek yogurt, or even cooked chickpeas for a different, equally creamy and delicious version.
How to prevent the pâté from being too salty?
Drain and, if necessary, lightly rinse the olives before using them. Also, avoid adding salt until you've tasted the finished preparation.
