- 1 1/2 cups pimiento-stuffed green olives (7 oz), drained, patted dry, and finely chopped
- 2 garlic cloves, minced
- 1 cup chopped fresh cilantro
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain Dijon mustard
- Stir together all ingredients and let stand 30 minutes to allow flavors to develop.