2 cloves garlic, roughly chopped
1/2 cup (125 ml) green olives, pitted (no pimientos)
1/2 cup (125 ml) black olives, pitted (Greek Kalamata or oil-cured, not
those awful things in a can)
1/4 cup (60 ml) capers
8 oz (225 g) cream cheese
Freshly ground black pepper to taste
1/4 cup (60 ml) extra virgin olive oil
Instructions:
Combine all ingredients except the olive oil in a blender or food
processor. With the motor running add the olive oil slowly in a thin stream
and process until pureed. Refrigerate or serve at room temperature with
crackers, raw vegetables, or large croutons. Makes about 2 cups.
