Anchovy and mixed olive pate makes a tasty appetizer before a large dinner or as a snack at a party. Combining Kalamata and Nicoise olives with the earthy, savory taste of anchovies gives the pate an elegant, rich presentation and taste. Serve with a warm sea salt baguette or thin crackers. For an extra kick, try using basil-infused olive oil instead of regular extra virgin olive oil.
Instructions
1. Chop the olives finely with a sharp knife. Place the chopped olives in a bowl with the lemon zest, lemon juice and butter. Mash the ingredients together with a potato masher.
2. Chop the rinsed anchovy fillets into small pieces. Add the anchovies to the lemon and olive mixture and mash with a potato masher.
3. Whisk in the olive oil and ground Brazil nuts. Transfer the anchovy and olive pate to the bowl you wish to serve the pate in.
4. Cover the bowl with plastic wrap and place the pate in the refrigerator to set for 30 to 45 minutes. Serve with crackers or thin slices of bread.
Tags: bowl with, olive pate, potato masher, Serve with, with potato, with potato masher
