Oh yeah! This is probably the easiest recipe I've ever made and one of the best I didn't make up myself (thanks Jan!). Fantastic as a party dip or as a starter to any sandwich - adds a bit of saltiness and flavor to anything it touches.
Open a jar of pitted KALAMATA OLIVES toss into a blender. Add a handful of flat-leaf ITALIAN PARSLEY and a spoonful of OLIVE OIL. Pulse until fairly smooth, with a few chunks of olive. Spoon into bowl and keep handy for when the 'rents stop by. Let 'em wonder how you could afford such luxuries.
Every time I visit Jan, she always has this in the fridge. We drink a good white and chat and scoop large amounts onto plain crackers or tortilla chips until it's gone. Hmmm...I've got to give her a call...
Open a jar of pitted KALAMATA OLIVES toss into a blender. Add a handful of flat-leaf ITALIAN PARSLEY and a spoonful of OLIVE OIL. Pulse until fairly smooth, with a few chunks of olive. Spoon into bowl and keep handy for when the 'rents stop by. Let 'em wonder how you could afford such luxuries.
Every time I visit Jan, she always has this in the fridge. We drink a good white and chat and scoop large amounts onto plain crackers or tortilla chips until it's gone. Hmmm...I've got to give her a call...
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