I always make a HUGE batch of this going into the holiday season, since it keeps well and is great to have on hand. It is excellent as a snack, dip, on sandwiches, on pasta, or anywhere else you want a salty fix. My hubby eats it by the barrel full!!

Equal amounts of black and Kalamata olives

one large handful curly or flat leaf parsley, coarsely chopped

1-2 cloves of garlic, peeled, chunked and hard end cut off

1/4 c. small capers

1 t. thyme, dried

1/4 c. non-gmo canola oil, or organic extra virgin olive oil

Place olives, parsley, garlic, thyme and capers into food processor bowl and process until coarsely chunked up. Place oil into feeder shoot to drizzle in and process until finely chopped. It should resemble small caviar at this point. Enjoy with crudites, or crackers of choice. I prefer either stone ground crackers or some sort of flax cracker if I want to feel really virtuous.