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Olive-Caper Spread

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.

Everyday Food, December 2004 http://www.marthastewart.com/317686/olive-caper-spread
4
Rated
80100(1)1
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • 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. 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.

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