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Black Olive Spread


1 cup pitted nicoise or kalamata olives
3 cloves of garlic, peeled
2 tablespoons extra-virgin olive oil
2 tablespoon chopped fresh oregano leave or teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lemon juice or I use 2 tablespoons rice vinegar

Combine all of the ingredients in a food processor
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.


Author: Jane Behe

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