1 cup loosely packed fresh Italian parsley
1 garlic clove
1/2 cup sliced pimiento-stuffed green olives
3 tablespoons orange juice
2 tablespoons extra-virgin olive oil

Place parsley and garlic in mini food processor; pulse until finely chopped. Add olives, orange juice and oil; pulse just until combined. Sauce should still have some texture. (Sauce also can be prepared by hand.) (Sauce can be made up to 1 day ahead. Cover and refrigerate.)