Under 30 Minutes

Under 30 Minutes

Olive-Caper Spread

This spread can be covered and refrigerated for about 1 week. Bring to room temperature before serving with homemade crostini or store-bought crackers.

Source
Everyday Food, December 2004
Olive-Caper Spread
  • prep 10 mins
  • total time 10 mins
  • yield Makes 1 1/2 cups

Ingredients

  • 2 cups pitted brine-cured black olives

  • 1 cup loosely packed fresh parsley leaves

  • 2 tablespoons rinsed capers

  • 2 anchovy fillets, optional

  • Finely grated zest and juice of 1 lemon

  • 2 tablespoons olive oil

Directions

  1. Step 1

    In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets (optional) with lemon zest and juice; process until finely chopped.

  2. Step 2

    With the motor running, add olive oil; process until a paste forms.

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Reviews (1)

  • grazianolinda
    29 Dec, 2008

    Incredible flavor, but not for the faint of heart. Taste mellowed and improved after sitting for a few hours.
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