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:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 bowl
- Serves:
- 4-6
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
- 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.
- 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.
- 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.
- Pack the paté into an earthenware bowl, cover and chill until required.
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RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>
