Ingredients

2 cups pitted brine-cured black olives 

1 cup loosely packed fresh parsley leaves 

2 tablespoons rinsed capers 

2 anchovy fillets, optional 

Finely grated zest and juice of 1 lemon 

2 tablespoons olive oil

Preparation

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.