Green Olive and Rosemary Spread

From my Breadman book. I haven't tried this yet.

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 1  lb green olives, pitted
• 1⁄3 cup pine nuts
• 1  garlic clove, chopped
• 1  lemon, zest of
• 2  tablespoons lemon juice
• 1  teaspoon dried rosemary
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 cup olive oil

Directions

1. Soat the olives in hot water to cover for 1 hour to remove excess salt. Drain well and pat dry.
2. In a food processor, process the olives, pine nuts, garlic, lemon zest, lemon juice, rosemary and red pepper flakes until finely chopped.
3. With the machine running, pour the olive oil in and process until mixture is smooth.
4. Serve immediately or refrigerate for several hours. Keeps, covered and refrigerated, for up to 1 week. Serve at room temperature.