Olive Paté

Got a big jar of tasteless old olives in the fridge which you'll never eat? Of course you do. Here's what to do.

Suitable for vegetarian and gluten free diets.*

Makes 500 g.

8 cloves garlic
1 cups black pitted olives
200 g brie or Fontana
0.25 cups olive oil

First prep the garlic. Break up the bulb and wrap each individual clove in tinfoil. Put it in the oven on 180°C for half an hour while you go down to the supermarket and buy the brie. Once the garlic's done take it out and let it cool. Unwrap the bulbs and peel them and trim the tops & bottoms. You just want the roasted insides. Put the brie in a saucepan on low (3 or so on an electric element - other recipes talk about double-boilers etc bla blah. The stovetop has never let me down yet.). You want to melt it, not burn it. Blend the lot: olives, garlic, olive oil and brie. In that order. Put it in a covered container in the fridge. It'll be good by morning.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.