Dan's Kalamata Olivada

Garlic is to cooking as madness is to art. Anon.

2 cups Calamata olives (before pitting)

3 tablespoons extra virgin olive oil

2 tablespoons toasted pine nuts

2 large garlic cloves

Pit the olives. (This is easy if you put a few olives at a time on a cutting board and smash the olives first with the flat of a large knife, then pick out the pits.) Blend all ingredients in a food processor. Season the paste with salt and pepper. Cover and refrigerate.

This recipe may be made a week ahead of time. It actually tastes better after a few days, when the flavors have blended together.

Ron loves this deep purple spread on toast for breakfast. (You have to have a high tolerance for garlic, though!