For the party, I wanted to have a different spin on olive antipasto. I really like the salty bite of green olives and thought this dip would be great. It's so easy, everything goes into your food processor and it's done! This dip was great on chips but would also work nicely with crackers or melba toast.
Green Olive Dip
1 1/2 cups green olives (I used Spanish Manzinilla with pimento)
1 1/2 Tbs. fresh flat-leaf parsley, chopped
2 garlic cloves, finely chopped
1 1/2 Tbs. fresh lemon juice
1/2 tsp. freshly ground pepper
1/4 cup extra-virgin olive oil
In your food processor, combine the olives, parsley, garlic, lemon juice and pepper. Pulse to combine roughly. Add the olive oil and pulse, stopping once or twice to scrape down the sides of the bowl. The dip will be chunky, not smooth.