Black Olive Pate - Pate D' Olives

1. 1

   Crush the olives lightly with the end of a bottle to free the stones from the flesh.

2. 2

   With a sharp, pointed knife remove the stones and chop the flesh finely.

3. 3

   Add powdered thyme or rosemary and crushed juniper.

4. 4

   Peel and chop the onion and garlic and pound to a paste in a mortar with the olive flesh.

5. 5

   Alternatively mince in a food processor until a very smooth paste is obtained.

6. 6

   Now work in the softened butter, a little at the time until all is thoroughly blended to a smooth cream.

7. 7

   Test for seasoning, add more herbs if necessary.

8. 8

   Pack the pate into an earthenware bowl, cover and chill until required.

* Per serving · 4 servings · Values may vary.

No additional tips available.