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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crush the olives lightly with the end of a bottle to free the stones from the flesh. With a sharp, pointed knife remove the stones and chop the flesh finely. Add powdered thyme or rosemary and crushed juniper. | 2. Peel and chop the onion and garlic and pound to a paste in a mortar with the olive flesh. Alternatively mince in a food processor until a very smooth paste is obtained. | 3. Now work in the softened butter, a little at the time until all is thoroughly blended to a smooth cream. Test for seasoning, add more herbs if necessary. | 4. Pack the paté into an earthenware bowl, cover and chill until required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	unsalted softened	406.5317	0.034	0.4819	45.9885
black olive	8	ounces		201.7333	0.0	44.88	1.1333
thyme	1/2	teaspoon	powdered	0.40399999999999997	0.0978	0.0222	0.0067
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
juniper berry	3		crushed	201.7333	0.0	44.88	1.1333
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	1			201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.