- 100 g of Olives from Greece
- 2 cherry tomatoes
- Olive oil to taste
- The juice of half Costa d’Amalfi Lemon
- A couple of basil leaves
- Salt to taste
- Pepper to taste
In a food processor, combine Olives from Greece, tomatoes, lemon juice, and basil leaves. Pulse 2 to 3 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper.
Serve it at room temperature spread on some slices of grilled bread.