Kalamata Caviar

• 10 ounces whole kalamata olives (you need 8 ounces after the pits are removed)
• 4 ounces feta cheese
• 12 cup chopped pecans
• 4 garlic cloves, peeled
• 2 tablespoons olive oil

1. Smash olives with the flat side of a chef's knife and remove the pits.
2. Place pitted olives in a food processor with feta, pecans, garlic and olive oil.
3. Process to a pesto-like consistency; add more olive oil if necessary.

kalamata olives, feta cheese, pecans, garlic, olive oil

Taken from www.food.com/recipe/kalamata-caviar-332973 (may not work)