Olive and Almond Paté
I found this recipe in a cookbook called “Cooking with the Right Side of the Brain” by Vicki Rae Chelf. She says that the taste, texture and apearance of this paté resembles the French paté de foie gras.
photo: Wiki images, Padawane's photostream
- 6 oz. pitted black olives
- 1 C. water
- 1/2 C. almonds
- 1 tbsp. tamari, or more to taste
- 1/2 C. chopped onion
- 1/4 C. whole wheat pastry flour
- 1/2 tsp. thyme
- 1/2 tsp. sage
Blend together all ingredients in a blender until very smooth. Pour the mixture into an oiled 8 x 8 inch cake pan.
Bake at 350 degrees F for 45 minutes or until set. Chill before serving. Cut into squares and garnish with sprigs of parsley.
Serve with hot, crusty whole grain bread, or with crackers.
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