Heat the oven to 275 degrees.
Take olives from the jar and Pat them dry since their moisture can make the cheese soggy. Chop them finely.
Combine all the ingredients in a food processor and process for 1 minute, scraping sides as needed.
Spread the finely ground mixture on a baking sheet in an even layer.
Bake for about ten minutes. Stir the mixture, rotate the pan and bake for an additional ten minutes until the mixture is lightly golden and feels dry.
Let the mixture cool down completely for 15-20 minutes.
Break up any lumps if you see them. You will get 1.5 cups of cheese from this recipe.
Store in an airtight glass container in the fridge for up to 1 month.
