Lilah’s Olive Nut Sandwich Spread

Drain the olives well. Squeeze them enough to get as much juice out of them as possible. Chop them fine in a mini food chopper – just chop them, don’t make a paste. Dump them into a mixing bowl.

Without washing the mini chopper, eyeball the same amount of nuts as you used olives. If you aren’t sure, go light because you can add more later. Chop the nuts and dump them into the mixing bowl with the olives.

Take a fair-sized dollop of mayo and add it in. Go light again if you aren’t sure. You can always add more. You can substitute some cream cheese for the mayo if you wish.

Mix the olives, nuts and mayo with a fork until it’s spreadable but not runny. It should be a little chunky. Add more nuts if it gets wet and looks like it might soak through the bread.

Serve as a sandwich spread on dark rye with lettuce or on crackers with a garnish of red pepper for an appetizer.

I usually eat it out of the bowl with a spoon.