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1
Cook the eggs in a pan of boiling water for 8 minutes, drain, then cover with cold water and allow to cool.
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2
While the eggs are cooking, finely chop the olives; peel and crush 3 of the cloves of garlic and set aside the other clove of garlic; peel the eggs and cut them into quarters and set aside.
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3
Put the well-drained beans, crushed garlic, rosemary, thyme, basil and lemon juice in a food processor, season with salt and pepper and blend until smooth.
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4
With the food processor still running, gradually add the oil, and continue to process until the oil has been blended into the rest of the ingredients.
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5
If serving as an appetiser or entree, transfer the pate into 4 ramekins and, distributing them between the four ramekins, stir just over a quarter of the olives into the pate, then sprinkle the rest of the olives on top.
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6
If serving as a pate to accompany dips, do the same but simply use one serving bowl.
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7
Toast the bread, and rub the whole garlic over one side of the toast slices, drizzle with a little olive oil and season with pepper.
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8
Serve the pate, garnished with parsley, with the eggs and toast.
