Dissolve gelatine in cold water and then add beefstock cube.
Bring to the boil, stirring until liquid is clear.
Arrange sliced stuffed olives on the bottom of 3 to 4 small moulds.
Cover the bottom of the moulds with gelatine stock and cool.
Fill with prepared pate and chill until ready to serve.
Serve surrounded by cracker biscuits or French toast.