Black Olive Pateportuguese Recipes

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BLACK OLIVE PATE(PORTUGUESE)



Black Olive Pate(Portuguese) image

Make and share this Black Olive Pate(Portuguese) recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 4

1 lb large ripe black olives, pitted
1 head garlic (about 2 to 3 ounces)
olive oil
1/4 teaspoon fresh ground black 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.

Nutrition Facts : Calories 408.6, Fat 32.5, SaturatedFat 4.3, Sodium 2646.2, Carbohydrate 32.4, Fiber 10.6, Sugar 0.4, Protein 5.1

BLACK OLIVE PASTE



Black Olive Paste image

Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet Usually served as a spread for this focaccia: http://www.food.com/recipe/rustic-sourdough-focaccia-with-caramelized-onions-67753

Provided by StevenHB

Categories     Spreads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

1/3 cup olive, kalamata, pitted
2/3 cup olive, dry cured, pitted
3/4 cup olive oil
3 -5 garlic cloves, peeled
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
1/2 cup yellow onion, chopped
1 pinch sugar

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.

Nutrition Facts : Calories 136.4, Fat 14.7, SaturatedFat 2, Sodium 83.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.3, Protein 0.2

BLACK OLIVE PATE



Black Olive Pate image

Provided by Food Network

Time 1h45m

Yield 1 1/2 cups

Number Of Ingredients 4

1 pound large ripe black olives, pitted
1 large head garlic (about 2 to 3 ounces)
Olive oil
1/4 teaspoon freshly ground black pepper

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.

ROASTED GARLIC, BRIE & BLACK OLIVE PATE



Roasted Garlic, Brie & Black Olive Pate image

My source for this great recipe is homecooking.about.com. Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.

Provided by twissis

Categories     Spreads

Time 50m

Yield 6 1/4 cup servings, 6 serving(s)

Number Of Ingredients 4

8 garlic cloves (not peeled)
1/2 lb brie cheese (or Fontina cheese, cut in 1-in cubes)
1 cup black olives (Mediterranean or Greek, pitted)
1/4 cup olive oil (do not substitute)

Steps:

  • Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
  • When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
  • While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
  • Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
  • Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
  • To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.

Nutrition Facts : Calories 237.5, Fat 21.9, SaturatedFat 8.1, Cholesterol 37.8, Sodium 433.9, Carbohydrate 2.9, Fiber 0.8, Sugar 0.2, Protein 8.3

OLIVE PATE



Olive Pate image

Make and share this Olive Pate recipe from Food.com.

Provided by cookalot 2

Categories     Spreads

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup chopped pitted ripe olives
3 garlic cloves
1 teaspoon anchovy (optional)
1/2 lemon
salt and pepper
1 tablespoon olive oil

Steps:

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

Nutrition Facts : Calories 441.7, Fat 41.8, SaturatedFat 5.7, Sodium 1178.8, Carbohydrate 25.9, Fiber 9.8, Sugar 0.2, Protein 3.6

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