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Black Olive Spread (pareve)

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.