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Olive Pate

Quick and easy olive spread, great for munching before dinner.
If you prefer a non-alcoholic version, substitute 1 tsp. Worcestershire sauce for the brandy."


2 1/4 Cups Ripe Black Olives
1 1/2 Cups Monterey Jack Cheese
3 hard-boiled eggs (large)
1/4 tsp. black pepper
1 Tbsp. Brandy
2 1/4 tsp. dried basil
1 1/8 tsp dried tarragon
1 small clove garlic


Grate the cheese.
Set aside three olives.
Dump all the ingredients in a food processor and pulse till completely blended and smooth.
Transfer to a bowl or crock and decorate top with the reserved olives, sliced in 4 pieces.
Chill for about an hour.
Serve with crackers or toast rounds.

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no serving information available

Nutritional Information
Per Serving

no nutrition information available

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