2 1/2 cups drained pitted black olives*
1 garlic clove, minced
2 T. pine nuts
1-2 T. extra-virgin olive oil

Chop half of the olives and set aside. In a food processor, blend remaining olives with garlic, pine nuts, and 1 T. olive oil until mixture is somewhat smooth. Add more oil if needed. Stir in chopped olives. Serve with toasted bread, tomatoes and fresh mozzarella. Also good as pasta topping. Best served at room temperature. Should refrigerate for about a week.

*best with Spanish, Italian, or Greek olives

Stacy Hart-Vance
Taken from "Moosewood Restaurant Cooks at Home"