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AlbertBevia
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Roughly chop the garlic and add into a mortar (you can also use a food processor), add in a pinch of sea salt, 1 tsp dried oregano and ½ tsp dried thyme, using a pestle pound down until you form a paste
Drain the olives, remove the pits and add the pitted olives into the mortar, using the pestle pound down until desired texture
Then add in 1 tsp lemon juice, 2 tbsp extra virgin olive oil and a dash of black pepper, mix together
Serve at room temperature or add into the fridge and serve chilled, will hold for up to 5 days, enjoy!