Pork Pate with Olives

For the recipe pork paté with olives, the bacon must be cut into thin slices. Twist the pork pulp in a meat grinder once, twist the minced meat with onions a second time. Thinly slice the thyme and basil, crush in a garlic mortar and add to the minced meat. Also add breadcrumbs, eggs, cream, salt and pepper to the minced meat. Mix everything well and beat the minced meat for 5-7 minutes - when beaten, the minced meat will acquire a more homogeneous mass.

Cover a deep rectangular shape with parchment, divide the minced meat into three equal parts. Place a portion of minced meat evenly on the bottom of the mold, distribute half of the olives on top of the minced meat. Press the olives into the minced meat and lay the chopped bacon in a single layer on top.

Cover with minced meat and repeat, in the same way as the previous layer. The last top layer should be minced meat. Use a sharp knife to make a few slits in the minced meat to allow steam to escape, cover the pâté with foil and place in a preheated 180°C (355°F) oven for 1 hour.

After removing the foil, increase the temperature to 250°C (480°F) and bake for another 40 minutes, until golden brown. Without removing from the mold, cool the pate, and then transfer, also without removing it from the mold, to the refrigerator. Allow the pate to harden, this will take about 3 hours, it is best to leave the pate overnight. When serving, cut pork pate with olives into portions and serve with pickled vegetables.