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Here's a recipe that uses Sofia's Selection Black olives   Black Olive Pate Ingredients ·         1 pound (about 4 jars) large Sofia’s Selection Black olives (pitted) ·         1 large head garlic (about 2 to 3 ounces) ·         Olive oil ·         1/4 teaspoon freshly ground black pepper Directions ·         Preheat the oven to 300 degrees F. ·         Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside ·         Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving. ·         Serve as a cocktail spread on crisp crackers. (Courtesy of FoodNetwork.com)     Find more info at www.sofiaselection.com and www.facebook.com/SofiasSelection