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Parve
Easy
12 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
I prefer green olives to black ones, but black will work well with this recipe too. You can even do half green and half black.
1 (19-ounce) can Gefen Olives, drained and rinsed
10 cloves garlic, peeled
2–3 tablespoons sundried tomatoes in oil
zest and juice of 1/2 lemon
a few turns of freshly ground Gefen Black Pepper
Gefen Olive Oil, to cover
Place all ingredients in a food processor with the blade attachment. Pulse until olives and garlic are coarsely ground.
Transfer to a bowl and add olive oil just to cover.
Serve room temperature, with challah.
Photography: Moishe Wulliger Food Styling: Renee Muller
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