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    You are in: Home / Recipes / Wine and Black Olive Pate Recipe
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    Wine and Black Olive Pate

    1/1 Photo of Wine and Black Olive Pate

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Mrs B's Note:

    This makes a perfect starter, whether for a dinner party or more casual al-fresco dining. The idea came from "Sarah Brown's Vegetarian Cookbook", but I simplified it with canned ingredients and changed the seasoning. It worked so well that I’ve never made the original recipe! The texture is more of a thick salsa than a traditional pate and is good served with crackers, rye bread, blinis and sour cream. This pate is rich, so a little goes a long way. Sarah Brown is a British writer and presented a programme called "Vegetarian Kitchen" for the BBC.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a medium sized saucepan, add the cumin seeds and allow them to sizzle for a few seconds; add the onions and garlic and saute gently for 3-5 minutes, or until soft.
    2. 2
      Add the tomatoes, olives, honey, a pinch of celery salt and honey; mix together and cook gently for 10 minutes.
    3. 3
      Pour in the red wine, bring to the boil and simmer for another 20 minutes, uncovered.
    4. 4
      Turn up the heat and stir vigorously until the mixture has reduced to the consistency of a soft pate (or a very thick salsa); this final stage will take about 5 minutes, but cooking time will depend on the thickness of the juice the chopped tomatoes are packed in (and how much it evaporates during the simmering stage).
    5. 5
      Turn into a serving dish and allow to cool; the flavours will intensify, the longer you leave the pate before eating.

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    Ratings & Reviews:

    • on July 11, 2006

      55

      This paté wasn't so unusual, in my opinion anyway, but it was awfully good, more than 5 stars! We ate this on garlic bread as an entrée. Asked my boyfriend what he thought, and he said, is there more? Fortunately for him there was. I used mild black olives for this and I don't recommend using a stronger olive as the flavor would be pretty intense. Thanks as usual Mrs. B!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2005

      55

      An unusual blend of flavours: a recipe which makes for a deliciciously different paté to serve with other patés and dips – and crackers, warm pita bread or vegetable sticks as an entrée or antipasto spread.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wine and Black Olive Pate

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.1
     
    Calories from Fat 128
    59%
    Total Fat 14.3 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 880.0 mg
    36%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 4.7 g
    18%
    Sugars 5.1 g
    20%
    Protein 2.0 g
    4%

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