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Black Olive Pate Recipe

User Rating 4 Star Rating (1 Review)

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If you love tapenade, you will love this olive pate flavored with roasted garlic and Brie or Fontina cheese.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 8 cloves of garlic, 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 (do not substitute)
  • Italian bread or raw zucchini slices

Preparation:

Preheat oven to 350 degrees F. Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle. When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl. Set aside.

While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.

Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse about 10 more seconds until combined.

Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Before serving, let pate rest for 30 minutes at room temperature.

Serve as a spread with Italian bread, zucchini rounds, crackers, or other fresh vegetables.

Yield: 1-1/2 cups

User Reviews

Reviews for this section have been closed.

 4 out of 5
A nice spread for slices of french bread, Member DrMobius

This spread tastes like the ingredients that go into it, olives, roasted garlic, and cheese. I used Calamata olives, and Fontina cheese, and a Cuisinart food processor to combine them. Be sure to check the olives for pits, I think I heard one rattling around in the food processor. There is no need to add salt, the olives are salty enough. Next time, I might add a little less olives, and a little more cheese, as the flavor of the olives overpowers the subtle flavors of the roasted garlic and Fontina. The garlic could also be roasted a little longer, (maybe 40-45 minutes) but I don't think it matters, because the food processor pretty well pulverizes everything. You might be able to speed things up by melting the cheese in the microwave; the double boiler I used took about 15 minutes and had to be watched and stirred carefully, otherwise the cheese tends to form a firm layer on the bottom of the pot. Spread on slices of French bread, it is great. Goes well with beer or red wine. You can toast the little slices of bread, and make some pleasant appetizers. I did not try it on zucchini, but I would imagine that it would be excellent and a bit healthier, too.

24 out of 24 people found this helpful.

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