Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet
By Alex Mackay
  • Rating:
  • Serves: Makes about 300g
  • Prep Time: 10 minutes
  • Effort: easy


  • 300 g black olives, pitted (see Cooks note below)
  • tbsp salted capers, rinsed and well drained
  • 2 anchovy fillets
  • 1 clove garlic, peeled and crushed
  • 1 sprig savory or thyme, leaves picked from the stalks
  • 4 tbsp olive oil

Tips and Suggestions

Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 250g pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on red mullet fillets or grilled meat. It keeps for ages in the fridge.


1. Put all the ingredients into the bowl of a food processor or blender and blend together for us long or as little as you like, depending on whether you prefer a chunky or fine texture.

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