- 5½ oz. jar manzanilla olives stuffed with pimiento, or a rounded cup of your favorite olives
- 1 tablespoon very finely chopped o
- Finely chop the olives. This is best done by hand as it is easier to control the texture.
- Combine all the ingredients and mix well.
- Store several days in the refrigerator to blend the flavors before serving as a cracker spread.