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