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