Mild terrine with black olives and tomato/thyme sauce

Mild terrine with black olives and tomato/thyme sauce

4 persons
15 minutes
25 minutes
Olive oil or Olives used : Nyons PDO

Tips and tricks

The subtle olive oil is soft, mainly characterised by fruits (dried, ripe, red fruits) or flowers aromas and vegetable notes.
You can choose : Nyons PDO, Nice PDO, olive oil from Lucques, Cailletier, Tanche, Grossane variety …


  • Terrine
  • 1,2 kg pork throat
  • 1,2 kg spare rib
  • 2 kg chicken liver
  • 500g Nyons black olives
  • 10 cl Port-wine
  • 8 eggs
  • 300g toasted bread
  • 500g caul fat of pork
  • salt, pepper
  • Tomato sauce
  • 1 kg chopped tomatoes
  • 50 g crushed garlic
  • 50 g minced shallots
  • 20 g thyme
  • 10 cl subtle olive oil
  • 2 tbsp mustard
  • 5 cl sherry vinegar
  • salt, pepper
  • Put the pork and chicken livers into a mincer (for terrine). Mix all the ingredients.
  • Garnish small bowls with the mixture.
  • Bake in the oven in a water bath yo 180°C for 20 to 25 min.
  • For the tomato sauce :
  • In a pan, brown crushed garlic and minced shallots with olive oil. Add thyme and chopped tomatoes, cook for 20 minutes.
  • Blend vinegar and mustard.
  • Cook for 10 min again.
  • Cool down.
  • Serve the mild terrine with a ladle of tomato sauce.

Hôtel Colombet in Nyons

Facebook IconYouTube IconNous rejoindre sur PinterestNous rejoindre sur Pinterest