Black Olive Spread
Ingredients:
1 cup nicoise or kalamata olives, pitted
3 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh oregano, chopped (1/2 teaspoon dried)
2 tablespoons flat-leaf parsley, chopped
Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.
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