- 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
- 1/2 red onion, finely chopped
- 1/4 cups pine nuts
- 1 clove garlic, thinly sliced
- 1/2 cup extra virgin olive oil, approximately
In a food processor, combine olives, onion, pine nuts and garlic and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. texturally resembling rough bechamel. Allow to stand 1/2 hour before using.