| Yield | |
|---|---|
| Source | |
| Prep time | 5 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 5 minutes |
| 3⁄4 | Cup | Kalamata Olives (pitted, brine-cured) |
| 1 | Anchovy Fillet (or 1/2 teaspoon anchovy paste) | |
| 1 1⁄2 | Tablespoon | Capers (rinsed) |
| 3⁄4 | Tablespoon | Parsley (chopped) |
| 1 1⁄2 | Clove | Garlic (minced, or use roasted) |
| 1 1⁄2 | Tablespoon | Lemon Juice |
| 2 | Tablespoon | Olive Oil |
| Dash | Salt | |
| 1⁄8 | Teaspoon | Ground Black Pepper |
1.In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and pepper. Pulse 2 to 3 times until coarsely chopped.
2.Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.