Patè di Olive | Olive Patè

This pate pairs very nicely with a bubbly glass of CorteAura Franciacorta. This is an easy homemade olive spread that tastes great on crostini or crackers. I always have a jar on hand for unexpected guests.


To make this vegan-friendly, omit the anchovies.

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 cups Oil Cured Black Olives, pitted

2 Garlic Cloves

2 tablespoons Capers, drained

2 Anchovy Fillets, drained and rinsed

2 tablespoons EVOO

Pinch of Black Pepper


Add all the ingredients to the bowl of a food processor and pulse until a coarse paste is achieved.
Transfer to a jar and drizzle EVOO over the top.
Store in the refrigerator for up to 1 month.

Amy’s Favorite Pairing


$31.00 750 ml

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