Olivada

Directions

1. 1
   In a food processor, pulse the olives, garlic, pine nuts, and 1 tablespoon of the olive oil until just smooth enough to spread, hut stop before it becomes a paste.
2. 2
   Its OK if some of the pine nuts remain whole and some of the chunks of olives are bigger.
3. 3
   If the mixture is too stiff, add a second tablespoon of olive oil.
4. 4
   Covered and refrigerated, Olivada will keep for at least a week.
5. 5
   It is best served at room temperature.