Ingredients

• 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

Instructions

1. Stir together all ingredients and let stand 30 minutes to allow flavors to develop.