This is a great spread for flat breads, home pizza’s, sandwiches or a pesto for pasta!
Makes 1 cup
1 cup olives, kalamata pitted
1 garlic clove
2 tablespoons organic extra-virgin olive oil
1 tablespoon fresh lemon juice
pinch of sald
1 cup roughly chopped fresh parsley, chives, and basil, mixed in fairly and equal portions
1/2 teaspoon grated lemon zet
Combine the olives, garlic, olive oil, lemon juice, salt, herbs and zest in a food processor and process until smooth, scraping down the sides as necessary.
Store, covered and refrigerated, for up to 3 weeks.