Spreadable, savory, simple!
1 cup pitted brine-cured olives
2 Tbsp. capers, rinsed and squeezed dry
2 cloves garlic, peeled and chopped
1 tsp. Dijon mustard
½ tsp. Herbes de Provence
1 – 2 Tbsp. extra virgin olive oil
Fresh black pepper to taste
Optional: 1 tsp. anchovy paste
Add first five ingredients (and anchovy paste if using) to a food processor and pulse until mixture is thick but not pureed. Slowly add the olive oil until the mixture reaches a spreading consistency. Taste and adjust seasonings.
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