Black Olive Pate - cooking recipe

Ingredients

1 1/2 c. drained pitted ripe olives
1 c. grated Monterey cheese
2 hard-cooked eggs
2 tsp. brandy
1 1/2 tsp. basil
3/4 tsp. tarragon
1/4 tsp. fresh ground black pepper
1 clove garlic
2 Tbsp. minced parsley

Preparation

Combine all except parsley in food processor.
Puree until really smooth.
Spoon into serving dish or crock, cover, chill until ready to serve.
Sprinkle with minced parsley and serve with raw veggies, sliced sourdough or French bread or crackers.
Yields about 2 1/2 cups.