Got a big jar of tasteless old olives in the fridge which you'll never eat? Of course you do. Here's what to do.

Suitable for gluten free and vegetarian diets.*

Makes 500 g.

Ingredients

8 cloves	garlic
1 cups	black pitted olives
200 g	brie	or Fontana
0.25 cups	olive oil

Instructions

First prep the garlic. Break up the bulb and wrap each individual clove in tinfoil. Put it in the oven on 180°C for half an hour while you go down to the supermarket and buy the brie. Once the garlic's done take it out and let it cool. Unwrap the bulbs and peel them and trim the tops & bottoms. You just want the roasted insides. Put the brie in a saucepan on low (3 or so on an electric element - other recipes talk about double-boilers etc bla blah. The stovetop has never let me down yet.). You want to melt it, not burn it. Blend the lot: olives, garlic, olive oil and brie. In that order. Put it in a covered container in the fridge. It'll be good by morning.