Black Olive Paté - Paté D' Olives |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
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.
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