Here is a special occasion easy Black Olive Pâté cooking recipe:

Here is a pate that you can store in the refrigerator for up to a month, so make it now and have it on hand for unexpected company.
 
Try one of our quick, fast and easy Black Olive Pâté recipe’s;
2/3 cup (about 26) black Greek or Italian olives, drained
6 cloves garlic, peeled 125g butter (preferably unsalted), softened Pinch cayenne pepper
1/4 teaspoon salt (optional)

1. Stone the olives, chop them very finely, and put aside.
2. Bring 1 cup of water to a boil in a small saucepan, add the garlic, and cook for

3. 1 minute. Drain the garlic, chop, then grind into a paste.

4. Place the olives, garlic, butter and cayenne pepper in a mixing bowl, and blend thoroughly. Taste, and add the salt if desired.

5. Pack the mixture firmly into a 1-cup bowl. Chill for 10 to 15 minutes if you wish. Serve as a spread for thin slices of crusty French or Italian bread.