Ingredients

• 10 ounces pitted Kalamata or green olives
• 4 cloves garlic, chopped
• 2 1/4 cups olive oil
• 1 tablespoon lemon juice
• Salt and pepper

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Instructions

1. In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.