Green olive and cilantro salsa

2 C green olives
2 cloves garlic
4 serrano chilis
1 C cilantro
1 C olive oil
1 t lemon zest, minced finely

Combine the olives, garlic, chilis, and cilantro in a food processor and pulse until chunky. Stir in the olive oil and lemon zest. Keeps for up to a week.