- 3 cups (20 ounces) pitted good quality green olives
- 4 peeled cloves garlic
- 1/2 cup extra virgin olive oil (if the olives are packed in olive oil, then use the oil from the jar)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Puree all of the ingredients in a food processor; season to taste with salt and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to preserve; refrigerate for 2 weeks or freeze for longer.
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