Yield: 1 Servings
|10 ounces||Pitted Kalamata or green olives|
|4 \N||Cloves garlic, chopped|
|2¼ cup||Olive oil|
|1 tablespoon||Lemon juice|
|\N \N||Salt and pepper|
In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, ½ teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.
Yield: 1 cup Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6552 Posted to MC-Recipe Digest V1 #493 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.