New This Month

Under 30 Minutes

Olive-Caper Spread


This salty spread is perfect with crudite and crackers.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Everyday Food, December 2004


  • 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


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

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

Cook's Notes

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

Reviews Add a comment

  • MS11402627
    29 DEC, 2008
    Incredible flavor, but not for the faint of heart. Taste mellowed and improved after sitting for a few hours.