Green Olive and Rosemary Spread

1. 1

   Soat the olives in hot water to cover for 1 hour to remove excess salt.

2. 2

   Drain well and pat dry.

3. 3

   In a food processor, process the olives, pine nuts, garlic, lemon zest, lemon juice, rosemary and red pepper flakes until finely chopped.

4. 4

   With the machine running, pour the olive oil in and process until mixture is smooth.

5. 5

   Serve immediately or refrigerate for several hours.

6. 6

   Keeps, covered and refrigerated, for up to 1 week.

7. 7

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.