Makes 1 cup
- 1 cup olives, kalamata pitted
- 1 garlic clove
- 2 tablespoons organic extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- pinch of sald
- 1 cup roughly chopped fresh parsley, chives, and basil, mixed in fairly and equal portions
- 1/2 teaspoon grated lemon zet
Combine the olives, garlic, olive oil, lemon juice, salt, herbs and zest in a food processor and process until smooth, scraping down the sides as necessary.
Store, covered and refrigerated, for up to 3 weeks.