• 3/4 cup Kalamata olives, pitted
• 1 large garlic clove, minced
• 1 T. capers, drained
• 2 T. parsley, chopped
• 1/4 cup olive oil

Combine the olives, garlic, capers and parsley in a food processor, and process for a few seconds to combine. With the motor running, slowly add in the olive oil and process until smooth. Transfer the mixture to a bowl and serve immediately or refrigerate, covered for up to 1 week.

Yields 1 cup