Recipe - Green Olivada

3 cup (20 ounces) pitted good
quality green olives
4 Peeled cloves garlic
One half cup Extra virgin olive oil (if
the olives are packed in
olive oil, then use the
oil from the jar)
2 tablespoon Lemon juice
Salt and freshly ground
black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.

Yield: 2 cups
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711

Posted to MCRecipe Digest V1 #285

Date: Thu, 7 Nov 1996 23:38:29 0500

From: Meg Antczak meginny@frontiernet.net