Ingredients:
- 1 6 oz can black olives packed in brine not oil
- 1 6 oz can green olives packed in brine not oil
- 1 12 oz can Kalamata olives packed in brine not oil
- 3 cups of filtered water
Instructions:
- Preheat oven to 425 F convection bake
- Rinse olives in a colander
- Add all ingredients to high-speed blender and pulse until pureed
- Place in a baking dish
- Bake for 20 minutes
- Allow to cool
- Divide into mason jars and store in the fridge