Black Olive Paté - Paté D' Olives

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Enjoy this delicious vegetarian Paté with slices of fresh crusty baguette and a Glass of chilled Muscadet! From the book" The French Farmhouse Kitchen" by Eileen Reece. Cooking time is chilling time.

Ingredients Nutrition

Directions

  1. Crush the olives lightly with the end of a bottle to free the stones from the flesh. With a sharp, pointed knife remove the stones and chop the flesh finely. Add powdered thyme or rosemary and crushed juniper.
  2. Peel and chop the onion and garlic and pound to a paste in a mortar with the olive flesh. Alternatively mince in a food processor until a very smooth paste is obtained.
  3. Now work in the softened butter, a little at the time until all is thoroughly blended to a smooth cream. Test for seasoning, add more herbs if necessary.
  4. Pack the paté into an earthenware bowl, cover and chill until required.