Pasta Di Olive


1/2 lb. black olives
1 tbs. breadcrumbs
1/2 a lemon
4-5 tbs. olive oil
4 tbs. Butter

How to make the Olive Pate’:

This is served as an antipasto, spread on toast and brushed with olive oil. It can also be used as a sauce for pasta. Olive pate will keep in the refrigerator for about a month.

Pit the olives and chop them very fine so as to make a homogeneous mixture. Add the drained juice and grated peel of half a lemon, the breadcrumbs and 4-5 tbs. oil. Add salt and pepper and mix thoroughly.

Put the mixture into a jar, cover completely with oil and seal. It can be used immediately.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at