Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate.
2 (6-oz) cans ripe olives, well drained
¼ cup lightly packed fresh cilantro leaves
2 tbls. extra virgin olive oil
2 tbls. lime juice
2 cloves garlic, minced
2 green onions, sliced
1 canned chipotle pepper plus 2 tsps. adobo sauce from can
1. Drain olives well and place in food processor with all remaining ingredients except chips.
2. Pulse on and off until finely chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.)
4. Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.