• 2 cups pitted, black Greek olives
  • 1/2 cup chopped fresh parsley
  • 2 anchovy fillets
  • 2 tablespoons olive oil(preferably extra virgin)
  • 4 teaspoons chopped fresh basil OR 1 tsp. dried
  • 1 tablespoon capers
  • 2 teaspoons caper juice
  • 1 small clove garlic, minced


In container of electric blender, combine olives, parsley, anchovies, olive oil, basil, capers, caper juice and garlic. Blend on low speed to a medium consistency. Refrigerate, covered, for 24 hours before serving, to let flavors blend.

Note: Store in a tightly covered container in the refrigerator for several weeks.

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Submitted 6/13/05.
Source: Food Writers' Favorites
Submitted By: Linda Wilson
Olive Pate, Greek Style