Ingredients
1 cup pitted green olives
5 anchovy fillets
3 tablespoons capers, drained
1 small garlic clove
2 teaspoons freshly squeezed lemon juice
Preparation
Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.
