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 …


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

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