Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate

 These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!

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Ingredients For Black Olive Pate'
6 oz drained and pitted black olives.
4 fillets of salted anchovies
2 tablespoons salted capers washed
1 Tablespoon of fried shallots or onion of any kind will work.
3 Cloves of garlic.
1/2 to 1 Tsp. Black pepper.
1 Tsp. Crushed red chili flakes.
1 cup of extra virgin olive oil

Method:
Place all of the ingredients except the olive oil in a food processor.
Pulse the ingredients down a bit.
Then slowly add some olive oil in a bit at a time and pulse.
You want the pate' to be firm and not runny that is why you add oil in a little bit at a time.

Ingredients For Green Olive And Artichoke Pate'
6 oz pitted green olives you can use the one's with the pimento in them if you want.
3 Tbsp. capers, drained
4 Fillets of flat anchovies.
1 Tbsp. chopped fresh cilantro or basil.
1 Tbsp. fresh lemon juice
2-3 Tsp. spicy brown mustard.
1 Tsp. black pepper
1/2 to 1 Tsp. crushed red chili flakes.
1 Tsp. oregano
3-4 garlic cloves, minced
1 Cup olive oil.
1 (14-ounce) bag or can of unmarinated artichoke hearts.

Method:
Place all ingredients in the processor except for the olive oil and pulse it down.

Then slowly add the olive oil a few drops at a time until the desired consistency. You want it firm and not runny. Enjoy!