Three Olive Spread recipe

3 servings

1 cup pitted black olives

1 cup pitted green olives

1 cup pitted kalamata olives

2 cloves garlic, peeled

3 tablespoons balsamic vinegar

3 tablespoons olive oil

Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor.

Pulse to chop, then add balsamic vinegar and olive oil.

Process until smooth.

Refrigerate for at least one hour, or overnight if possible, before serving.