This is my sixth recipe posted, the fifth of which contains garlic (the only exception being the chocolate chip cookies…and I’m pretty sure garlic will never find its way into the Dessert section). I’m not sure what that says about me, my cooking, or my breath. My immune system, however, is usually quite hearty.
This is possibly the easiest thing I make, yet it always elicits rave reviews from my olive loving friends. Serve with a thinly sliced baguette and voila! Simple little addition to your appetizer offerings.
2 cups pitted Kalamata olives
Zest of 1 orange and/or 1 lemon
1 clove garlic
Handful of fresh rosemary and/or thyme
One hot pepper or a few sprinkles of cayenne pepper
1 cup Italian parsley
1 to 2 Tablespoons of olive oil
Pulse all ingredients except olive oil in food processor until well combined but still a bit chunky. With food processor running, slowly drizzle olive oil until desired consistency is achieved.