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.