Prep 5 mins
Cook 5 mins
- 1 cup pitted kalamata olive
- 3 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh oregano leaves or 1⁄2 teaspoon dried oregano
- 2 tablespoons chopped flat leaf parsley
- Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed.
- The spread should retain a bit of texture.
- Store, covered, in the refrigerator, up to a week.