This salty spread is perfect with crudite and crackers.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (1)

14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Incredible flavor, but not for the faint of heart. Taste mellowed and improved after sitting for a few hours.