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Black Olive Spread
Black Olive Spread Modified from Parade Magazine 2007 | Pareve


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)


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.

Makes approx. 1 cup