This is a divine thing to do with best quality black olives. In fact the second time I made it, I used kalamata olives instead, but the fact is, I think you want that strong colour that you get from black. Kalamata olives pureed looked a bit like something that comes out of a baby if you ask me.
Cup of olives stoned and diced.*
1/2 cup parsley, flat leaved to keep it Italian
2 large sprigs thyme chopped
2 large sprigs rosemary chopped
2 cloves of garlic chopped or crushed
1/3 cup olive oil
*best not to leave any of the stones in the mixture when it goes into the processor/blender. Take it from somebody who knows.
Puree all ingredients.
In a container with a layer of olive oil covering it. Apparently it lasts for weeks like this. Can’t imagine that scenario, ours didn’t last one.