Olivada

• 2 1/2 cups pitted black olives (see Notes)
• 1 garlic clove, pressed or minced
• 2 tablespoons pine nuts, lightly toasted
• 1 or 2 tablespoons extra-virgin olive oil

1. In a food processor, pulse the olives, garlic, pine nuts, and 1 tablespoon of the olive oil until just smooth enough to spread, hut stop before it becomes a paste.
2. Its OK if some of the pine nuts remain whole and some of the chunks of olives are bigger.
3. If the mixture is too stiff, add a second tablespoon of olive oil.
4. Covered and refrigerated, Olivada will keep for at least a week.
5. It is best served at room temperature.

black olives, garlic, pine nuts, extravirgin olive oil

Taken from www.cookstr.com/recipes/olivada (may not work)