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Olivada

Spreads

Makes 2 cups.

Based on Moosewood Restaurant Cooks at Home, by The Moosewood Collective

• 2 1/2 cups drained pitted black olives (two 6-ounce cans)
• 1 garlic clove, minced or pressed
• 2 tablespoons pine nuts
• 1-2 tablespoons extra-virgin olive oil

Coarsely chop half the olives and set them aside. In a food processor or blender, whirl the remaining olives with the garlic, pine nuts, and 1 tablespoon of the olive oil until the mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining tablespoon of olive oil. Stir in the chopped olives.

Covered and refrigerated, Olivada will keep for about a week. It is best served at room temperature.

Spread on crisp toasted bread with tomato slices, or use it as a pasta topping, stuffed vegetable filling, dip for chips, or topping on baked potatoes.

Note: I've made this a lot. Of course it is better if you use nicer Greek or Italian olives, which you might have to pit by hand, but I still like it with the canned California olives too.