Ingredients

The following ingredients have 4 Servings
  • 2 cups drained Manzanilla olives with pimientos
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons brined capers + a little of their brine
  • 7 anchovy fillets (from a can of packed-in-olive-oil anchovies)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped (oil-packed sun dried tomatoes)
  • the juice and zest of one whole lemon
  • 3 fresh basil leaves
  • 1/2 to 1 small clove of garlic (peeled and minced or pressed)

Instruction

  • Add all ingredients to the workbowl of a food processor* (See Note) fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.