This Festive Rosemary Olive Pate is vegan and gluten free, and is made with pecans, which can easily be substituted for almonds, walnuts, or even hazelnuts.
It’s very festive, and was my vegan dish for a potluck I went to last weekend. It was one of those dishes I whipped up without a recipe, with an inkling of inspiration, and was ecstatic when tasting the first bite.
1 cup of kalamata olives, pitted
1 cup of pecans, roasted or raw
1 tsp fresh rosemary, finely chopped
1/2 small shallot, finely chopped
1 lg clove of garlic, finely chopped
3 tbsp nutritional yeast
2 tbsp almond or pecan oil
1/8 tsp sage
Combine all ingredients in a food processor until smooth but still a bit chunky. I really loved the subtle notes of the almond oil, they complimented the dish very well. But you can substitute with what you have if you like, almond oil is pretty pricey. We’d recommend staying away from anything with too much flavour, as the rosemary and olives hold up on their own.
Garnish with fresh rosemary sprigs and serve with a cracker or bread of your choice.
I decided to add the details for this delicious little dish to a card for the table. They made it easier for people with allergies or special diets, and also allowed the guests to remake the dish at home! Share the love, that’s what we say.
All the cards were gone at the end of the night.
Happy Holidays everyone!
~ The Vegan Project