an appetizer sized portion (a nice sized bowl-full)
can (15oz.) black olives, drained
clove garlic, cut in chunks
freshly grated Pecorino Romano cheese
big handfuls of fresh Italian flat-leaf parsley (about 2 cups), stems removed
extra virgin olive oil (your best stuff)
crushed red pepper
In This Recipe
Throw everything except the oil into a mini-cuisinart and pulse a few times to break it down. Scrape the sides down and then add the oil slowly, while pulsing, until incorporated. The cheese is probably salty enough, but you may want to add a bit of salt. I didn’t.
Don’t forget the ciabatta toasts!