Ingredients
1 cup kalamata or nicoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, (optional)
2 tablespoons chopped parsley, (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted
Preparation
Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.
