Prepare the olive pâté by chopping the pitted black olives and parsley in a food processor. Mix the paste you obtain with the olive oil and balsamic vinegar. If you think the pâté seems to lack flavour, add a pinch of salt and mix again.
It’s a very simple recipe with just a few ingredients – practically only olives with a little seasoning. This simplicity is the secret to its goodness: the slightly bitter flavour of the small fruits seduces from the first taste. It’s very popular in Liguria, Tuscany and the south of Italy – the regions of olives and oil.
This pâté is irresistible when it’s time for an aperitif, with thinly-sliced, toasted (or warm) bread or crackers. It’s delicious on hard- boiled eggs or on grilled or boiled vegetables (a tip for gourmands: try it on grilled peppers and aubergines or spread on cherry tomatoes sliced in half).