INGREDIENTS
- 12 pitted kalamata olives
- 3 cloves garlic
- 3 Tbsp parsley leaves
- ¼ cup + 2 Tbsp of extra-virgin olive oil
- 1 Tbsp of lemon zest
- 2 Tbsp of fresh lemon juice
- ½ cup of parmesan
METHOD
- Chop olives coarsely, add garlic and continue chopping. Add parsley and continue chopping until the three ingredients are very finely chopped.
- Place in a small bowl – add oil, zest, juice and cheese. Mix well, store in the fridge for up to 2 days.