Black Olive Spread (pareve)
Email This Recipe Print Recipe Contributed by Modified from Parade Magazine 2007

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.

Serving Size

Makes approx. 1 cup

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .