Black olive pate Leccino
Patè di olive nere leccino in olio extravergine
Ingredients:
Black olives Leccino – 200g
Extra virgin olive oil – 45g
Salt
Pepper
Description:
Wash the olives well and remove the stone.
Put the olives in a blender and blend until you get a homogeneous mixture, then add the extra virgin olive oil Toscano, salt and pepper to taste, mix the mixture. Serve by spreading the sauce on toasted bread or use as a pasta dressing.
