Olive Pate

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.