Patê de Azeitona

Ingredients

• 200 golives
• 100 gcream cheese
• 1 tbspolive oil
• to tastefine sea salt

Method

1. Start by preparing the olives. Take 200 g of olives and remove any pits if they are not already pitted. Place the olives in a blender or food processor. Blend them until they form a coarse paste, stopping occasionally to scrape down the sides to ensure even blending. The texture should be slightly chunky, not completely smooth, to give the patê some body.
2. Add 100 g of cream cheese to the olive paste in the blender. Blend the mixture again until the cream cheese is fully incorporated, and the mixture becomes creamy and spreadable. The creaminess of the cheese should balance the saltiness of the olives, creating a harmonious blend.
3. Slowly drizzle in 1 tbsp of olive oil while the blender is running on a low setting. This will help emulsify the mixture, giving it a silky texture. The oil should be fully incorporated without separating, ensuring a smooth and cohesive patê.
4. Taste the mixture and add fine sea salt to taste. Start with a small pinch and blend briefly, then taste again. Adjust the salt gradually, as the olives are already salty. Optionally, you can add a hint of crushed garlic for extra flavor, blending it in until well mixed.
5. Transfer the patê to a serving bowl and let it rest in the refrigerator for about 15 minutes. This brief resting period allows the flavors to meld together and the patê to firm up slightly, making it easier to spread.
6. Serve the Patê de Azeitona cool, with fresh bread or crackers. The patê should be creamy, with a rich olive flavor complemented by the smoothness of the cream cheese and a subtle hint of garlic. Enjoy it as part of a shared meal, true to the spirit of Brazilian botecos.