Pâté of black olives of Kalamata 

 

The pâté of black olives also called olive purée is very easy to do and a very versatile resource for snacks or salad dressings, grilled vegetables, pasta. There are several versions: but the more deli is with olives from Kalamata Greece.

 

STICKS OF BLACK OLIVES FROM KALAMATA, Olivos Espiros

 

Ingredients: 

A roll of pasta of puff-pastry

 

Preparation:

Extend the roll of puff-pastries and extend all the pulp of olives above, which is the same thickness. Fold the puff-pastry just by half, put kitchen film and keep it in the freezer and leave it in a plain place, then it will facilitate its cut. Once have it frozen, preheat the stove to 190º. Take out the puff-pastry of the freezer and with a big knife, cut narrow strips, set in an ovenproof baking flat tray. Put in the stove approximately 10 minutes and done!

 

I can assure you that they are of those snacks that when are on the table, you can't stop eating them!!

Tip: it is important the puff-pastry be freeze as flat as possible and as you cut, clean the knife not to go smudging the rest of sticks! Bon appetite!

Enjoy your meal!