“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:
1hr 10mins
SERVES:
4-6
YIELD:
1 bowl
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: