I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.
Ingredients
- 1 can black olives , 10 ounce
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic , chopped
- 1 tablespoon extra virgin olive oil
Instructions
-
1
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Harvest Salmon Bowls
For these salmon harvest bowls, broccoli and Brussels sprouts are roasted on a sheet pan with salmon, then served in a bowl with quinoa, feta, cranberries, and pistachios, a perfect bowl of fall flavors.
Hummus I
This is a very basic recipe for the popular garbanzo and sesame seed pate. Vary the flavor by adding a few mint leaves, a little fresh ginger, or red pepper flakes. I make it in a food processor now, but I used to make it by putting the garbanzo beans through a ricer.
Pumpkin Hummus
Try adding pumpkin puree to hummus for a colorful variety of the Middle Eastern classic. Serve with pita bread and cut-up veggies such as bell pepper strips, carrots, and celery.