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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