Olive-Caper Spread

Prep Time:
10 mins
Total Time:
10 mins
Makes 1 1/2 cups

This salty spread is perfect with crudite and crackers.


  • 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.

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