When I was little, I used to put one whole canned black olive onto each of my 10 fingers and run around the house yelling “Ov-fingers! Ov-fingers!”
I’ve clearly liked olives for a while now. And I don’t discriminate either — salty pepper-stuffed greens, savory oil-cured blacks, fruity Castelvetrano, big, small, spicy, garlic-infused…
You’ll always find at least one variety in my fridge for snacking. They’re my favorite nosh to quell a hungry stomach while dinner is cooking away.
But sometimes I like to turn my olives into a fancy spread fit for company — like this Kalamata Olive Sunflower Seed Pâté.
Think tapenade but with more texture thanks to the sunflower seeds. It’s delicious spread onto crackers, as a dip for crudités, or tossed with pasta and veggies as a quick, flavorful sauce.
Kalamata Olive Sunflower Seed Pâté
Makes one cup
1 cup raw sunflower seeds, soaked in filtered water for 2-3 hours
1/3 cup Kalamata olives, pitted
1 small clove garlic, peeled and chopped or grated
3 Tbs. parsley, roughly chopped
1 Tbs. olive oil
1 Tbs. lemon juice
1 Tbs. red wine vinegar
Fine sea salt + black pepper, to taste
Drain and rinse sunflower seeds well.
Add all ingredients to the base of a food processor and pulse until ingredients are well combined, scraping down the sides as needed. Taste for seasoning — more lemon, vinegar, salt, pepper, etc. Once seasoned to your liking, run the machine until desired consistency is reached. I like mine finely chopped but with a little texture (as shown).
Store pâté in fridge for 2-3 days.