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.


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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

Nutritional information

No nutrition information available


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.