Black Olive Paté - Paté D' Olives

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.

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 1 bowl

Ingredients

• 2  ounces unsalted butter, softened
• 8  ounces black olives
• 1⁄2 teaspoon  dried powdered thyme, or
• 1⁄2 teaspoon  dried powdered rosemary
• 3  crushed  juniper berries
• 1  small onion
• 1  garlic clove

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.