Mix all the ingredients together and shape into small quenelles using two teaspoons. Extra paté can be served on the side in small dishes.
Mix together Olive Pesto and butter. Serve on the side in small dishes.
Kalamata olives, pipped, olive leaves, ½ tub of plain cream or cottage cheese, 1 olive branch stencil (see pic), Ciabatta or sourdough bread to serve
Place the stencil on a slate, wooden board or flat dark coloured rectangular serving platter.
Smooth the cream cheese over the stencil and carefully lift off. Arrange olive leaves, Olive Paté Quenelles, whole olives and Olive Butter as illustrated. Serve with bread.
Smear cream / cottage cheese over stencil
Carefully lift stencil and start building design.
Add whole olives and olive leaves. Serve with crusty bread and remaining spreads.
A pale dry sherry will balance the saltiness of the olives. A dry white wine or a blanc de noir will also be a good match. Remember olives can be hard on red wine because the saltiness tends to amplify the tannins which can make the wine taste bitter.
Ref: Food and Wine Pairing Guide Van Niekerk and Burke