Black Olive Pate - Pate D' Olives

• 2 ounces unsalted butter, softened
• 8 ounces black olives
• 12 teaspoon dried powdered thyme, or
• 12 teaspoon dried powdered rosemary
• 3 crushed juniper berries
• 1 small onion
• 1 garlic clove

1. Crush the olives lightly with the end of a bottle to free the stones from the flesh.
2. With a sharp, pointed knife remove the stones and chop the flesh finely.
3. Add powdered thyme or rosemary and crushed juniper.
4. Peel and chop the onion and garlic and pound to a paste in a mortar with the olive flesh.
5. Alternatively mince in a food processor until a very smooth paste is obtained.
6. Now work in the softened butter, a little at the time until all is thoroughly blended to a smooth cream.
7. Test for seasoning, add more herbs if necessary.
8. Pack the pate into an earthenware bowl, cover and chill until required.

unsalted butter, black olives, thyme, rosemary, juniper berries, onion, garlic

Taken from www.food.com/recipe/black-olive-pat-pat-d-olives-478753 (may not work)