This olive spread recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes, or thin Italian bread slices.
Ingreadient
- 1 cup pitted black olives
- 1 cup pitted green olives
- 1 cup pitted kalamata olives
- 2 cloves garlic, peeled
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
Direction
- Combine black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop.
- Add balsamic vinegar and olive oil. Process until smooth.
- Refrigerate for at least 1 hour or overnight, if possible, before serving.
