Olive Pate

2¼ Cups Ripe Black Olives 1½ Cups Monterey Jack Cheese 3 hard-boiled eggs (large) ¼ teaspoon. black pepper 1 Tbsp. Brandy 2¼ teaspoon. dried basil 1 ⅛ teaspoon 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.