Ingredients for 1 full cup of dip
250 g pitted olives, Kalamata olives or a mixture of two types of olives 2 – 4 tblsp extra virgin olive oil ½ tsp dried oregano or thyme
Place pitted olives into a blender or mini food processor with sharp blade. Pulse or blend with 2 tblsp of olive oil and oregano or thyme until the olives are mashed and you have a chunky olive dip. Add more olive oil and blend, to taste.
Place in glass container and set aside or store, covered with lid or plastic wrap, in refrigerator until ready to use.