- 2 medium garlic cloves, peeled
- 1/4 cup fresh parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon finely grated zest (peel) and
- 2 teaspoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups pimento-stuffed olives, drained
- Place garlic, parsley and thyme in the work bowl of a food processor; process until finely minced. Add lemon zest and juice, olive oil and olives; pulse until olives are chopped to fine-gravel texture. Transfer to a serving bowl or storage container.