Butter mixtures and spreads
Olive Paste
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 500 g
olives 200 g olive oil 50 g lemon juice 40 g capers 25 g garlic 80 g anchovy paste |
Recipe preparation
| (1) Put
all the ingredients in a pacotizing® beaker and process once with the 2-blade
knife of the coupe set without overpressure. Pour into a pacotizing® beaker, (2) Close the lid and label. Freeze at −20 °C for at least 24 hours. (3) When needed, pacotize® twice with overpressure. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes