Category: Small Plates, Snack

Total Time: 15 mins


  • 2 cups black Kalamata olives, pitted
  • 1/2 cup fresh parsley
  • 1-2 cloves garlic
  • 2 tbsp extra virgin olive oil


  1. Pulse olives, parsley and garlic in a food processor until coarsely chopped.
  2. Stir in 2 Tbsp extra virgin olive oil until combined.
  3. Store in an airtight container in the fridge up to 2 weeks.