Olive Pate - cooking recipe

Ingredients

1 1/2 (15 to 15 1/2 oz.) cans ripe, pitted olives, drained
1 c. Monterey Jack cheese, shredded
2 hard-cooked eggs
1 tsp. brandy
1/4 tsp. freshly ground pepper
salt to taste
1 1/2 tsp. dried basil
1 tsp. dried tarragon
2 Tbsp. minced parsley
1 clove garlic, minced

Preparation

In blender, puree olives, cheese, eggs, basil, tarragon, brandy, pepper, garlic and salt to taste.
Cover and chill. Sprinkle with parsley.
Yields 2 1/2 cups.