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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.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups
Olive-Caper Spread

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 (optional) with lemon zest and juice; process until finely chopped.

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

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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