Black Olives with Cilantro, Garlic, and Lemon

After yesterday's long and complicated one, I thought I would offer an easy amuse bouche for your appetizer table tomorrow.
(Makes about 4 cups)

1/2 cup minced fresh cilantro
1/4 cup EVOO
2 T. fresh lemon juice
3 garlic cloves
1&1/2 lbs. brine-cured imported black olives, such as Kalamata, or a combo*, rinsed and drained
1 T. lemon peel julienned

Puree first 4 ingredients in a blender. Pour into a medium bowl. Add olives; toss to coat. Sprinkle lemon peel over. Serve at room temp.

"Christmas gift suggestions:
To your enemy, forgiveness.
To an opponent, tolerance.
To a friend, your heart
To a customer, service
To all, charity
To every child, a good example
To yourself, respect"

Have fun running around doing last minute things, and then relaxing tonight, and going to a candlelight service at your Church.

Love,

MM