Ingredients :
- 1 1/2 cups pitted, brine-cured olives drained
- 1 teaspoon anchovy paste or 2 anchovy filets, minced
- 3 tablespoons capers rinsed
- 1 1/2 tablespoons parsley coarsely chopped
- 3 cloves garlic roasted if desired
- 3 tablespoons lemon juice
- Salt and freshly ground black pepper
- 1/4 cup olive oil
Directions :
- In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ΒΌ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
- 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.
