Kalamata Olive Puree
|Kalamata olives||1⁄2 Cup (8 tbs), pitted|
|Garlic clove||2 Small, peeled|
|Extra virgin olive oil||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Fresh oregano leaves/1 teaspoon dried oregano mixed with 1 tablespoon chopped flat-leaf parsley||1 Tablespoon|
1) In a food processor, combine all the ingredients.
2) Process until just pureed. A bit of texture should be retained.
3) Transfer to a decorative bowl and serve at room temperature.
This puree can be kept covered in the refrigerator for up to 1 week.