2
cups Kalmata (Greek) olives (do not use regular black olives!)
2
cloves garlic, minced
2/3
cup Italian parsley, chopped
5
large sprigs of fresh rosemary, stems removed
3
large sprigs fresh thyme, stems removed
1/3
cup olive oil
1
tsp. freshly ground pepper.
1.
Pit olives. Even better, buy them pitted.
2.
Place all ingredients in a blender or food processor and pulse until all
becomes a course mixture.
Err
on the generous side of herb portions. This is not an exact recipe, so
feel free to adjust to your taste. This sauce is wonderful as a dip on
crackers, as a base for brushetta or pizza. Goes great with goat cheese too...
