I also hope she likes this olive spread, because there's going to be a lot of it around this weekend. I made it this past Sunday for book club (A Tale of Two Cities = A Tale of An Olive Spread with Two Kinds of Olives in it...see, I'm no good at this) and have been eating it with just about everything since then. With omelettes, in particular. Good heavens, is this spread good with omelettes.
Black & Kalamata Olive Spread
From the Tassajara Cookbook: Lunches, Picnics & Appetizers, by Karla Oliveira
The cook book mentions that this spread is strong and robust, which it is, and that a small amount goes a long way, which it does, but that doesn't stop me from eating it by the spoon full.
1 cup black olives, pitted
2 cups kalamata olives, pitted
1/3 cup capers, rinsed
1 tablespoon garlic, minced
1 teaspoon dried basil
1/4 cup fresh parsley (I substituted dried, a bit less than 1/4 cup)
Blend all ingredients together in a food processor until smooth.