From Perfect Recipes for Having People Over by Pam Anderson
Makes about one cup.
- 2 medium garlic cloves
- 1/4 cup fresh parsley leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 1/4 cups pimiento-stuffed green olives, drained
Process garlic, parsley, thyme, and zest in a food processor until finely minced. Add lemon juice, olive oil, and olives and pulse until olives are evenly chopped but not a paste. Transfer to serving bowl or a storage container.
May be stored in an airtight plastic container in the refrigerator for up to one week.
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