Serving Size : 6 - 8
Preparation Time : 10 minutes
Total Cooking time: 0 minutes
This is probably one of my favorite recipes to make, because it is so versatile to use. It is a mixture of several different varieties of olive, as well as extra virgin olive oil, garlic and oregano. When I make a batch of this for friends and family it always finds its way into spaghetti sauce, sandwiches and even simply as a snack on toasted baguette slices. Try it instead of mayonnaise on your next pastrami or turkey sandwich and you will be hooked.
| Amount | Measure | Ingredients |
| 1 | cup | jumbo pitted black olives |
| 1 | cup | pitted kalamata olives |
| 1/2 | cups | Greek style pitted green olives |
| 1/2 | cup | garlic stuffed green olives |
| 1/2 | cup | manzanilla green olives with pimientos |
| 1 | Tbsp | chopped garlic |
| 1/8 | tsp | dried oregano |
| 1/4 | cup | Extra Virgin olive oil |
To prepare:
Combine olives and garlic in a food processor and pulse-chop until mixed but still coarsely chopped. Slowly add in the olive oil until mixed in. place in airtight containers with a thin film of olive oil over the top of the spread. Serve as a vegetarian spread or as a healthy substitute for mayonnaise
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