Recipe Showcase
Black Olive Pate
Place all the ingredients together in a food processor and pulse until almost smooth. Taste and adjust the seasoning as necessary. Spoon into a small bowl and serve with warm bruschetta.
COOK’S TIP: To make bruschetta, lay 12 thin slices ciabatta bread in a single layer on a baking sheet. Drizzle over 6 tbsp Extra Virgin Olive Oil and bake at 200C/Fan 180C/400F/Gas Mark 6 for about 5mins, turning once until golden on both sides. Rub a halved clove of garlic all over the crisp bread and serve warm.
Ingredients
200g Four Island’s black olives – 6 to7 capers, drained – 5 tbsp Four Island’s Extra Virgin Olive Oil – 3 tbsp chopped fresh flat leaf parsley – Plenty of salt and freshly ground black pepper – Warm bruschetta to serve (see Cook’s Tip)
