Nonna's Olive Pate and Parsley Sauce

Directions

Olive Pate

1. Take a mixture of kalamata and green olives, a garlic clove, a couple of sprigs of parsley and process to a rough paste in the food processor. Add a couple of tablespoons of extra virgin olive oil to loosen and a splash of red wine vinegar to taste. No need for salt as the olives are already salted. Serve on toasted baguette rounds.

Parsley Sauce

1. Take one bunch of flat leaf parsley, one to two garlic cloves and finely chop. Put this in a bowl, season with salt, and add extra virgin olive oil and red wine vinegar to make a loose, punchy sauce. Approximately 100 ml of olive oil and 50 ml of red wine vinegar but this is to taste. Should be salty, tangy, herby. Serve on sliced tomatoes, boiled vegetables (carrots, potatoes), grilled zucchini or eggplants, roasted or grilled meats.