Olive Pate

Ingredients

• 1 1/2 (15 to 15 1/2 oz.) cans ripe, pitted olives, drained
• 1 c. Monterey Jack cheese, shredded
• 2 hard-cooked eggs
• 1 tsp. brandy
• 1/4 tsp. freshly ground pepper
• salt to taste
• 1 1/2 tsp. dried basil
• 1 tsp. dried tarragon
• 2 Tbsp. minced parsley
• 1 clove garlic, minced