Black Olive Pate

Preheat the oven to slow, 148C, gas mark 2, 300F.

Meanwhile, spread the olives out on several thicknesses of paper toweling, top with several more thicknesses of paper toweling, then roll up tight and set aside (this is to rid the olives of as much moisture as possible so that the pate won325t be soupy).

Wrap the whole, unpeeled bud of garlic in a double thickness of aluminium foil, then twist each loose end in a gooseneck, sealing in the garlic. Place in the oven and roast for one hour; remove from the oven and cool to room temperature.

Now peel the garlic, clove by clove, and drop into an electric blender cup or a food processor fitted with the metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds non-stop. Scrape down the sides of the blender cup or work bowl with a rubber spatula, buzz another 15 seconds, then scoop all into a small bowl and cover tight.

Store in a refrigerator until about 1/2hour before serving. Mould into a small decorative bowl and serve as a cocktail spread with Pao Torrado (Portuguese toast) or crisp crackers.