- 3 cloves garlic
- 1 (6-ounce) can pitted California olives
- 1 tablespoon flat-leaf parsley, roughly chopped
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.