Olivada

• ¾ cup pitted black Italian or Calamata olives
• 1 teaspoon minced garlic
• 1

Combine the olives, garlic, and capers in a food processor, and process for a few seconds to combine. With the motor running, slowly drizzle the olive oil through the feed tube, and process until smooth. Transfer the mixture to a bowl, and stir in the parsley. This will keep for 2 to 3 days, covered, in the refrigerator.