This recipe is very good as either a spread on warm toasted bread bites or a dip for chips or fresh veggies.
1 - 6 oz drained weight can black olives
1/2 tsp garlic powder
1/2 tsp pepper blend
1 tsp dried marjoram or oregano 0r 1 tsp fresh thyme
2 tbs olive oil
Drain the black olives then crush them using a potato masher.
Add the olive oil, herb, garlic powder, and pepper.
Serve immediately but best when chilled a few hours to allow the flavors to develop.