Title: Green Olivada
Categories: Salsa
Yield: 2 Cups

COOKING MONDAY TO FRIDAY #MF
20	oz	Pitted good quality green
		Olives
4		Peeled cloves garlic
1/2	c	Extra olive oil (if the
		Olives are packed in olive
		Oil, then use the oil from
		The jar)
2	tb	Lemon juice
		Salt and black pepper

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

From: Sylvia Steiger Date: 08-06-97 (09:45) Occ Bbs (51) Cooking

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