Ingredients
-
2
-
8
-
1/2
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Black Olive Pat – Pat D’ Olives, Enjoy this delicious vegetarian Pat with slices of fresh crusty baguette and a Glass of chilled Muscadet! From the book The French Farmhouse Kitchen by Eileen Reece Cooking time is chilling time , Enjoy this delicious vegetarian Pat with slices of fresh crusty baguette and a Glass of chilled Muscadet! From the book The French Farmhouse Kitchen by Eileen Reece Cooking time is chilling time
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
Pack the Pat Into an Earthenware Bowl, Cover and Chill Until Required. |
