Makes 6 servings.

Ingredients

• 1 1/2 cups pitted, brine-cured olives
• 2 anchovy filets
• 3 tablespoons capers, rinsed
• Handful parsley leaves
• 3 cloves peeled garlic
• Juice of ½ lemon
• Salt and freshly ground black pepper
• 1/4 cup olive oil

Directions

• In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 5 or 6 times until coarsely chopped.
• Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
• Season to taste with salt and pepper and serve at room temperature with some great bread.