Olive Pate Recipes

OLIVE PASTE

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!

BLACK OLIVE PATE(PORTUGUESE)

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.

BLACK OLIVE PATE

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.

KALAMATA OLIVE TAPENADE

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.

GREEN OLIVE TAPENADE

Steps:

• Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Serve tapenade with crackers and toasted baguette slices.

BLACK OLIVE TAPENADE

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.