Green Olive-Cilantro Salsa

• 1 pound jumbo green olives (about 2 cups), pitted
• 2 large garlic cloves
• 4 serrano chilies, stemmed
• 1 cup cilantro leaves
• 1 cup olive oil
• 1 teaspoon minced lemon zest

1. In a food processor or using a chefs knife, mince the olives, garlic, chilies, and cilantro.
2. Stir in the olive oil and lemon zest.
3. Serve right away, or cover, refrigerate, and use within 1 week.

green olives, garlic, serrano chilies, cilantro, olive oil, lemon zest

Taken from www.cookstr.com/recipes/green-olive-cilantro-salsa (may not work)