Olive Pate Recipes

Steps:

• Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Steps:

• Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 300 degrees F.
• Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy).
• Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end sealing in the garlic. Place in the oven and roast until the garlic is quite tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving.
• Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.

Steps:

• Chop garlic.
• Squeeze lemon.
• Add rest of ingredients.
• I use just a wee bit of anchovies.
• Process to desired consistancy.

Steps:

• Preheat the oven to 300 degrees F.
• Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
• Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
• Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.

Steps:

• To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
• Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
• Sure the olives get bruised, but what do you think is going to happen in the food processor?.
• Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
• If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
• I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
• Mix all of the ingredients in food processor.

Steps:

• In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
• Add the olive oil while the food processor is running.
• Season with black pepper and add the lemon juice(and thyme if using fresh).
• Enjoy!

Steps:

• Cook the eggs in a pan of boiling water for 8 minutes, drain, then cover with cold water and allow to cool.
• While the eggs are cooking, finely chop the olives; peel and crush 3 of the cloves of garlic and set aside the other clove of garlic; peel the eggs and cut them into quarters and set aside.
• Put the well-drained beans, crushed garlic, rosemary, thyme, basil and lemon juice in a food processor, season with salt and pepper and blend until smooth.
• With the food processor still running, gradually add the oil, and continue to process until the oil has been blended into the rest of the ingredients.
• If serving as an appetiser or entrée, transfer the paté into 4 ramekins and, distributing them between the four ramekins, stir just over a quarter of the olives into the paté, then sprinkle the rest of the olives on top. If serving as a paté to accompany dips, do the same but simply use one serving bowl.
• Toast the bread, and rub the whole garlic over one side of the toast slices, drizzle with a little olive oil and season with pepper.
• Serve the paté, garnished with parsley, with the eggs and toast.