Olive Pesto

By bakers_delight85

From Italian Home Cooking by Julia Della Croce
For a more elaborate version, add three anchovies, the zest of one lemon, a small minced red onion, and a couple of Tbsp. of minced fresh parsley

Ingredients

• 1 pint pitted brine-cured black olives such as Gaeta, Kalamata, or Nicoise
• 2 tsp. finely minced fresh marjoram or 1 tsp. dried marjoram
• 1 large garlic clove, finely grated
• 1/4 cup extra-virgin olive oil, plus additional, if needed

Preparation

Step 1

In the vessel of a food processor, combine the olives, marjoram, garlic, and olive oil. Pulse to grind 3 to 4 seconds. The resulting mixture should have some texture. Avoid over-pulsing, which will make the mixture too pasty and smooth. Transfer to a small but ample serving bowl and stir in more extra-virgin olive oil, if needed.
Spread the pesto onto bread slices or crackers and serve.

Note:
This spread can be made well ahead of time and stored in a refrigerator for up to 3 weeks.