Ingredients
1 cup Kalamata or Nicoise olives, pitted
1 clove garlic, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest 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
Preparation
Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.
