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. ---------------------------------------------------------------------------
Nutrition
Ingredients
