- 1 cup
- 10 ounces pitted Kalamata or green olives
- 4 cloves garlic, chopped
- 2 1/4 cups olive oil
- 1 tablespoon lemon juice
- Salt and pepper
In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.
Recipe courtesy of Michele Urvater