Ingredients

• 8 oz. whole, pitted Peloponnese Kalamata Olives
• 1 (4oz.) Feta Cheese
• 1/2 c. chopped pecans
• 4 cloves garlic, peeled
• 2-3 Tbsp. olive oil.

1. In a food processor, blend Kalamata olives, Feta cheese, pecans, garlic, and olive oil.
2. Add more olive oil if needed to achieve a pesto-like consistency.
3. Spread on warm grilled french bread.