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Black Olive Pate


Kerouac1964

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Black Olive Pâté

Ingredients

1/2 medium-size bulb garlic (about 6 to 7 cloves), not peeled

1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes

1 cup oil-cured Mediterranean or Greek black olives, pitted

1/4 cup olive oil (no substitute)

Italian bread or raw zucchini slices

Instructions

Preheat oven to 350-degrees F. Wrap garlic in aluminum foil and bake 30 minutes; unwrap and cool to room temperature. Squeeze each clove at root end, popping out soft garlic pulp. Heat cheese in double boiler top over just-simmering water until melted, about 15 minutes. Meanwhile, puree garlic and olives with oil by buzzing 10 to 15 seconds in an electric blender at high speed or in a food processor fitted with the metal chopping blade. Add melted cheese and buzz 5 to 10 seconds longer. Cover and chill 2 to 3 hours. Let pâté stand at room temperature 20 to 30 minutes, then serve as a spread for chunks of Italian bread or slices of raw zucchini.

Yield: 1-1/2 cups

Per serving: 70 calories; 10 mg cholesterol; 245 mg sodium.

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Black Olive Pate

Ingredients

8oz large black olives

8oz unsalted butter

chives, finely chopped

fennel, finely chopped

parsley, finely chopped

chervil, finely chopped

a little olive oil

Method

Remove stones from the olives. Put the olives in a blender with a little olive oil. Blend until smooth. Soften the butter and blend into the olive paste. Add the herbs and blend for a few more seconds. Put in an attractive dish and chill for a few hours. Serve with pitta bread, crudities etc.

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The reason for my recipe search was I had purchased a jar of black olive pate recently and enjoyed its contents. Here is my product review:

Label:

Prodotto D'Italia

Alessi Olive Pate

Pureed Black Olives

WITH Extra VIRGIN OLIVE OIL

"Poor Man's Caviar"

Packed in ITALY for: VIGO IMPORTING CO., TAMPA, FL 33614

Manufactured in Italy by Alessi

Net wt pkg: 4.5 oz jar

Serving size: 2 Tblsp. (50g)

Calories: 187

Total Fat: 19g

saturated fat:3g

Cholesterol: 0mg

Sodium: 817mg

Total Carbohydrate: 2.7g

Dietary Fiber: 1.4g

Sugars: 2.7g

Protein: 1.0g

Ingredients: Black Olives, Extra Virgin Olive Oil, Salt.

Tasting notes: I've already used other Alessi products. They make a less expensive balsalmic vinegar that I use on occasion, so when I spied their pate my expectations were high that it too would be a good everyday gourmet item. I wasn't disappointed. I sampled the pate on crackers and it

had a lovely rich flavor with the succulent ripe olives. The oil is very much

a part of the experience. The salt isn't overbearing, just the right

amount toaccent the food. This would be lovely with cheese or bread as well. I wouldn't hesitate to purchase again.

From the ingredient list, I started to wonder if it wouldn't even be easy to make from scratch, hence my search for a few recipes. I hope everyone enjoys them!! :smile:

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Thanks for posting these!

I don't know that I have had olive pate. I normally eat/make tapenade, which is simpler than the recipes above. (Just olives, garlic, anchovies, etc.--no binders like butter or cheese.)

Can you describe the desired consistency a bit? How does it compare to tapenade?

Thanks!

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Those look wonderful, as well as the good tip for the purchased product.

Thanks for taking the time to post them. Darn nice of you. :rolleyes:

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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The consistency of the Black Olive Pate that I purchased is very minced with just a bit of loose olive oil that leeches out after about 4 sec of rest. If spreading on a cracker leave a bare rim for the oil to soak . they did take on a sort of tiny oval shape, hence the nickname "poor man's caviar".

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I wonder if the jarred stuff is perhaps a simple tapenade-type preparation similar to this one on Epicurious: Tapenade

I once saw Alice Waters making a green olive tapenade on Julia Child's show. She used green olives (maybe Lucques?) and chopped them all be hand, leaving them in rather large pieces, and adding a bit of congac at the end. I have to track down the recipe because it looked spectacular.

I have had a very delicious mix made of half olive paste and half dijon mustard. It is great on sandwiches, or with bread and cheese--the flavor is strong. Kerouac64, if you still have more of you jarred pate, you could try that out.

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mixmaster b --

Funny you should mention the black olive pate and Djion mustard pairing, as that was my last experiment before my jar ran out! LOL!

I smeared a bit of mustard on my crackers, then placed a 1/2 tsp of the pate on top of it. Very delicious!!

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