Olive Pate
Ingredients
- 6 ounce can pitted black olives, drained
- ½ cup of almonds
- ½ teaspoon nutritional flakes
- ¼ teaspoon of Herbamare
- ½ cup of chopped onions
- ¼ cup almond flour
- 1 tablespoon tamari
- ½ teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon oregano
- ½ teaspoon rosemary
- ½ teaspoon savory
- 1 cup of water
Instructions
- Preheat the oven to 350 degrees. Lightly oil and flour and 8 inch square cake pan and set aside
- Place all the ingredients except the water in a blender or food processor and blend, while slowly adding water until the mixture is very smooth. If using a blender this can be done in more than one batch. Pour the mixture into the prepared cake pan and bake for 45 minutes or until it begins to dry around the edges and is set. Remove from the oven and allow the pate to cool, it will become firmer as it cools. Refrigerate the pate until chilled. Cut into squares and serve. Refrigerate any leftovers in a covered container for up to 4 days.
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Dr. Kasia Kines, DCN MS MA CN CNS
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