This delicious, incredibly easy to make Mediterranean-style olive spread is absolutely wonderful on fresh baked breads, like Ciabatta bread, and crackers. It can also be used as a condiment with meats.
1/3 cup olive oil
2 cloves garlic, thinly sliced
1 cup pitted black olives
1 cup Manzanilla (green stuffed with pimentos) olives
½ teaspoon dried oregano
- Heat olive oil in a skillet on medium heat. Add garlic slices and fry until they are golden brown.
- Remove pan from the heat. Remove the garlic slices and let the pan cool for 10 minutes.
- Add olives, olive oil, and dried oregano to a food processor. Pulse until the olives are coarsely chopped and well blended.
- Refrigerate in a covered container for at least four hours.