Olive pâté?

I have tried to make green olive pâté with olives, lemon juice and mashed garlic in a very small blender. It tasted good but the texture was chopped rather than pureed. Should I have put in some olive oil? Is a blender the best implement? Can anyone advise, please?

bulkbiker said:

Were you aiming far a tapenade?
Blender should be fine..
Recipe here..

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/05/how-to-make-perfect-tapenade

Click to expand...

Thanks, Peerless & Bulkbiker. I am aiming for a very emasculated tapenade, without the salty capers and anchovies. I have before now bought a kind of green olive dip from stalls in the south of France (at great cost!). My aim is to have a dip for my salad vegetables which would be virtually carb free, so sparing the hummus and peanut butter I am using at present. Inspired by the Guardian link, maybe I'll try using my lovely olive wood pestle and mortar next. The exercise will be good even if the pâté isn't!