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This olive sauce also called “olive patè”, is traditionally and originally found in Liguria, although is quite popular throughout the country.
It can be used with hot or cold pasta, and it’s an excellent creamy sauce to spread on your “bruschetta” bread appetizers.

In Liguria, “Taggiasca” olives are normally used to prepare this sauce. They’re harvested in November and pickled with assorted aromatic herbs; then subsequently, they are pitted and the pulp is crushed into a paste to be left in jars for some time.

OTHER LIGURIAN OLIVES

Different cultivars of green olives: Ascolana tenera, Bella di Cerignola, Nocellara del Belice, Nocellara Etnea, Sant’Agostino, Santa Caterina, Pigeon Egg.

Dual-purpose black fruit cultivars, suitable for eating and oil production: Giarraffa, Itrana, Maiatica di Ferrandina, Moresca, Picholine.

Less known green fruit cultivars: Pizz’e Garroga, Tonda di Cagliari, Tonda Iblea, Zaituna.

Less known black fruit cultivars: Cajazzana, Caroleo, Grossa di Cassano, Justi, Mele, Nocellara Messinese, Nolca, Passalunara, Peranzana, Tonda Iblea.

This post is also available in: Italiano (Italian)