Aperitif and tapas

Green olive brandade with anchovies


As an aperitif or tapas, enjoy these toasts of green olive brandade with anchovies, a delight!

Ingredients for 4 persons :

  • 200 g ofolives green (drained net weight)
  • 200 g black olives (drained net weight)
  • 6 anchovy
  • 3 potatoes Agria
  • 1 clove of garlic
  • 100 ml of olive oil
  • 1 branch of thyme
  • 1/2 bunch of parsley
  • Salt / Niora pepper or Espelette
  • Pepper or paprika powder

Green olive brandade recipe

  • Put the green olives in a saucepan with the clove of garlic, the sprig of thyme and olive oil up to it and heat very gently for 30 minutes so that the olives and garlic confuse.
  • Meanwhile, cook the Agria potatoes in salted water until the flesh is tender,
  • Once cooked, peel them and collect the flesh in a bowl.
  • Blend the candied green olives and garlic with half of the cooking olive oil using a blender until you get a mixture of texture.
  • Combine the black olives cut in 4, the green olive paste and the mashed potatoes and season with salt, pepper and pepper powder as desired
  • Finish with the chopped parsley and a drizzle of olive oil
  • Arrange on toast for dressing.

Chef's tip

You can also make pastillas by stuffing pastry sheets or filo pastry with brandade. To fry or fry for a crispy result.

Photo Credit: Philippe Asset / Mix’N’Olives

Video: Mezzetta Olive Review - Anchovy Stuffed, Garlic, Habanero Cheese, Jalapeño (October 2020).