Please consult the OU's guidelines for checking fruits and vegetables.

Black Olive Spread

Modified from Parade Magazine 2007 | Pareve

Ingredients

1 cup pitted black olives (Nicoise or Kalamata are great)

1tablespoon minced garlic

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano

2 tablespoons chopped flat-leaf parsley

2 tablespoons pine nuts (optional)



Instructions

Put all the ingredients in a food processor and pulse on and off to give a nice chunky texture. You can make it smoother if you prefer. Makes approx. 1 cup. Can be doubled or tripled. Store, covered, in the refrigerator, up to a week.