2 cans pitted black olives
2 cloves garlic
2 tbsp. pine nuts
1/2 c. olive oil
3/4 c. grate Asiago cheese
Parmesan

Drain olives. Cut half of them into thin slices and reserve. Put garlic and pine nuts in food processor with steel blade and chop fine. Add other half of olives, cheese and oil and puree. Remove to bowl and mix in slices olives by hand. Toss with hot cooked pasta, or great on pizza.