{"id":4828,"date":"2024-02-22T02:04:04","date_gmt":"2024-02-22T02:04:04","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4828"},"modified":"2024-06-23T15:29:31","modified_gmt":"2024-06-23T15:29:31","slug":"5-minute-spanish-olive-tapenade-pate-de-aceitunas","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/5-minute-spanish-olive-tapenade-pate-de-aceitunas\/","title":{"rendered":"5-Minute Spanish Olive Tapenade (Pate de Aceitunas) [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>5-Minute Spanish Olive Tapenade (Pate de Aceitunas)<\/span><\/h2>\n
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This Spanish Olive Tapenade, known as Pate de Aceitunas<\/em>, is packed with flavors, easy to make and done in just 5 minutes. Spread it over slices of baguette, dip crackers into it or even add over some grilled fish. Either way, this promises to be the very best tapenade you will ever taste.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Albert Bevia – Spain on a Fork<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bc<\/span> cups (345g\/12oz)<\/span> green Spanish olives<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> tsp (1g)<\/span> dried oregano<\/span><\/li>
  • \u00bd<\/span> tsp (.5g)<\/span> dried thyme<\/span><\/li>
  • 1<\/span> tsp (5ml)<\/span> lemon juice<\/span><\/li>
  • 2<\/span> tbsp (30ml)<\/span> extra virgin olive oil<\/span><\/li>
  • pinch<\/span> sea salt<\/span><\/li>
  • dash<\/span> black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Roughly chop the garlic and add into a mortar (you can also use a food processor), add in a pinch of sea salt, 1 tsp dried oregano and \u00bd tsp dried thyme, using a pestle pound down until you form a paste<\/span><\/div><\/li>
    • Drain the olives, remove the pits and add the pitted olives into the mortar, using the pestle pound down until desired texture<\/span><\/div><\/li>
    • Then add in 1 tsp lemon juice, 2 tbsp extra virgin olive oil and a dash of black pepper, mix together<\/div><\/li>
    • Serve at room temperature or add into the fridge and serve chilled, will hold for up to 5 days, enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
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