Olive Dip

Ingredients

1 cup pitted black olives

1 cup pitted green olives

1 cup pitted kalamata olives

2 cloves garlic, peeled and chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. We used our magic bullet blender extension, but next time I will definitely use my food processor for better efficiency.

Pulse to chop, then add the olive oil and balsamic vinegar.

Process until smooth, or the consistency of your liking. Refrigerate for at least one hour before serving.

Enjoy!