Green Olivada (Olive Spread) - cooking recipe

Ingredients

15 oz. pitted, pimiento-stuffed green Spanish olives (approximately 3 c.), drained, rinsed and drained again
6 Tbsp. blanched, slivered almonds
3 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/2 tsp. dried thyme
3/4 c. olive oil

Preparation

Combine all ingredients except olive oil in food processor fitted with metal blade.
Process until coarsely chopped, scraping down sides of bowl once or twice.
Add oil in a thin stream with motor running and continue processing until mixture is a coarse puree.
Store the olivada in a covered container in the refrigerator for at least 3 days, or up to 2
weeks, before serving.
Remove to room temperature at least 30 minutes before serving with thinly sliced Italian bread or crackers.
Makes approximately 2 cups.