- 2 cups black Kalamata olives, pitted
- 1/2 cup fresh parsley
- 1-2 cloves garlic
- 2 tbsp extra virgin olive oil
- Pulse olives, parsley and garlic in a food processor until coarsely chopped.
- Stir in 2 Tbsp extra virgin olive oil until combined.
- Store in an airtight container in the fridge up to 2 weeks.