Olivada

1. 1

   In a food processor, pulse the olives, garlic, pine nuts, and 1 tablespoon of the olive oil until just smooth enough to spread, hut stop before it becomes a paste.

2. 2

   Its OK if some of the pine nuts remain whole and some of the chunks of olives are bigger.

3. 3

   If the mixture is too stiff, add a second tablespoon of olive oil.

4. 4

   Covered and refrigerated, Olivada will keep for at least a week.

5. 5

   It is best served at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.