Olive Paste

Serve with crackers or toasted pita

¾ cup Kalamata olives (pits removed)

6 to 8 cloves of garlic, smashed and roughly chopped

3 tablespoons olive oil

2 tablespoons shredded Parmesan cheese

handful of chopped cilantro leaves

dash of cayenne pepper

Saute pitted olives and roughly chopped garlic with olive oil in skillet for about 5 minutes.  Put this mixture in food processor with remaining ingredients and process to make a paste.

Note:  This paste can be served warm or chilled and will keep in the refrigerator for several weeks.