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