Food Friday : Olive and Cream Cheese Spread | Loulou

Ingredients

• 1 can (375 ml) pitted black olives, drained. These are also known as Ripe Olives.
• 1 block (250 gram) of cream cheese. If you have time bring it to room temperature so it is softer and will process more easily. (Low fat works fine if you prefer)
• 1 tablespoon red wine vinegar
• 1 medium size clove garlic or equivalent in smaller cloves (I used 3 tiny ones). Remove any green core part if there is some.
• 1 teaspoon capers (optional). Note that if you don't use them you might need to add more salt.
• 1/2 teaspoon hot pepper flakes.
• 1/2 teaspoon each of dried oregano and basil, or 1 tablespoon each of fresh herbs, finely chopped.
• Just under 1/4 teaspoon salt