Fry the seeds in a dry pan and put them in a blender bowl.
Drain the liquid from the beans, wash the beans and add them to the seeds.
Add the olives.
Chop everything until smooth.
If necessary, you can add a little vegetable oil (sunflower, olive or walnut oil), and in the case of strict fasting, use part of the brine from the olives.You can serve the pate immediately, but it is better to let it stand in the refrigerator for a while.