Walnut and Black Olive Pate

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Walnut and Black Olive Pate recipe.

This easy, vegan pate is packed with skin-healing nutrients and healthy fats, and makes an easy party appetizer. If you don’t have time to soak the walnuts, substitute walnut butter. Vary the herbs if you like; basil and thyme work well instead of rosemary; or add crushed red pepper flakes for a little spiciness. Serve with crackers or thinly sliced cucumber rounds.

For more about this recipe: Dry Skin SOS

  • Makes about 1 1/2 cups (24 1 Tbs)Servings


  • 1/3 cup plus 2 Tbs. walnuts

  • 3/4 cup pitted Kalamata or black Cerignola olives

  • 2 Tbs. melted coconut oil

  • 2 tsp. chopped fresh rosemary leaves, divided

  • 1 garlic cloves, minced

  • 1/4 tsp. black pepper

  • Coarse sea salt for garnish, optional


  1. Combine 1/3 cup walnuts with water to cover by 2 inches. Let soak 4 hours or overnight. Drain, rinse, and pat dry.
  2. Combine walnuts, olives, coconut oil, 1 tsp. chopped rosemary, garlic, and black pepper in food processor. Process until blended, but still coarse.
  3. Line one large or two small ramekins with plastic wrap (or coat ramekin with coconut oil). Transfer mixture to ramekin, and pack down tightly. Refrigerate 3–4 hours.
  4. To serve, turn ramekin over onto one or two small serving dishes. Remove ramekin and plastic wrap (if you skipped the plastic wrap, run a butter knife around the edges of ramekin before turning onto plates). Garnish with remaining walnuts, rosemary, and coarse sea salt if using, and serve. 

Nutrition Information

  • Calories: 30
  • Carbohydrate Content: 1 g
  • Fat Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 30 mg
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