Olivada with Crostini

We used Italian bread and toasted it lightly. It was delicious. I also added extra garlic!

2 1/2 C drained pitted black olives ( two 6 oz cans)
1 garlic clove, minced or pressed
2 T pine nuts
1-2 T extra-virgin olive oil
* You can also use Greek or Italian Olives for a stronger flavor, just more expensive.

Coarsely chop half of the olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 T of olive oil until mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining T of olive oil. Stir in the chopped olives.
Covered and refrigerated, Olivada will keep for about a week. Serve at room temperature.

I actually did all of the olives in the food processor, half first then added the rest of the whole olives and blended lightly.