Ingredients

• 1 cup pitted Niçoise or Kalamata olives
• 3 cloves of garlic, 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

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Instructions

1. 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.