1 - 15 oz jar Manzanilla (green) olives, stuffed w/ pimento, drained
1 - 2.25 oz can sliced Kalamata olives, with juice
1 - 6 oz can pitted black olives, drained
1-2tablespoons olive oil
1/2 teaspoon rosemary
1 teaspoon cayenne pepper
3 large cloves garlic, minced
2 teaspoon ground black pepper
1 tablespoon parsley
1 teaspoon oregano
Combine all ingredients in a blender and process, scraping sides to make sure all the olives, carrots, garlic and rosemary are blended finely.
Of course, ingredients such as garlic and seasonings may be adjusted to taste. I like lots of garlic, and raw garlic, like in this recipe, is much more potent.
Serve this spread with melba toast and carrot slices, or any cracker or veggie you prefer. It's always a hit at my parties!