Posts Tagged ‘olives’

Express Post: Easy Mediterranean Pate

Alfredo’s favourite ever pate.

  • 20 green pitted olives (or use stuffed ones)
  • 3 T walnuts (a large handful)
  • 2T extra virgin olive oil
  • 1/2 a red pepper
  • Component parts, ready for blitzing










Food process until completely smooth, or leave a little texture if you prefer.

Finished article! Delicious.











P.S. Walnuts and red pepper, a delightful match! They also feature in MY favourite pate- “Smoky Walnut Pate”, click for the recipe.


Inspired by a recipe on Addicted to Veggies. Most tapenades- delicious though they are- are kind of heavy, being mainly olives. Believe me I have nothing against olives, they are loved by everyone in the household, but this recipe is fantastic for being a little lighter, based mainly around salad veg, with some real deep yummy flavours! Indeed- this IS a salad, and could be enjoyed on sesame ryvita, ( like today) wholegrain bread, or with whatever you want it with- mine was served first time with a Spanish omelette, and it WORKED!

The quantities are of course, very approximate- you can switch anything about, it’s just all about what flavour balance you like.

If you are on the fence over celery, I will say that the flavour is lost quite a bit after a few hours in the fridge. If you are not keen, just add more pepper, olives and walnuts.

  • 1 cup celery chopped (3-4 sticks?)
  • 1 cup red pepper, chopped (1 large pepper)
  • 4-5 sundried tomatoes, snipped into pieces
  • 1 spring onion, chopped or a small piece of red onion
  • 1/2 T capers
  • 10 olives, fresh if possible
  • a small handful of walnuts- say about 1/4 cup
  • 1/4 cup raisins


Chop extremely finely- or better still,  “pulse” in the food processor/mini chopper until it is quite well broken down but still with plenty of texture- think “very small individual pieces” over “mush”  🙂


Add (we’re going with nice open-to-interpretation measurements) :

  • a pinch of salt or two
  • 1 droozle of extra virgin olive oil
  • 1 capfull of balsamic vinegar


Mix well….and here is the important bit-

Leave in the fridge for a few hours or overnight, for the flavours to meld, blend, marry, dance, or whatever flavours do happily together.


I love eating something that is such a delightful mixture of flavour, texture and vitamins! A lovely way to eat a salad at lunchtime. Isaac (2) loved it, so don’t be put off trying this on young children. I cannot see Amelia and Ellie going for it….which is why we ate all of this batch!  🙂  I do love seeing Isaac eat celery and onion and ask for more. I can’t help it.

Hurray! – indeed- ole!  for mediterranean tapenade salads!

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