- 1 cup pitted black olives, drained
- 1 cup water
- ½ cup almonds
- 10 cloves garlic
- ¼ cup whole-wheat pastry flour
- 1-2 tablespoons tamari soy sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon pepper, or to taste
- 2 tablespoons parsley, chives, or garlic grass
- Place all the ingredients except the parsley, in a blender or food processor and process on low speed until very smooth. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.
- Lightly grease and flour an 8-inch cake pan. Pour the mixture into the pan and bake in a preheated 350°F oven for 45 minutes, or until set. Place in the refrigerator to chill for at least 2 hours. Cover if it will be refrigerated for an extended period.
- To serve, cut the pate into little squares or diamonds and garnish with a sprinkling of parsley. Accompany with hot, crusty whole-grain bread or crackers.