Description
A fast, flavorful spread made from olives and capers, perfect as a dip or spread for appetizers.
Ingredients
- 1 1/2 cups pitted Kalamata olives (about 8–10 oz)
- 1/2 cup pitted green olives, chopped (optional for balance)
- 2 tbsp drained capers, rinsed
- 2–3 garlic cloves, smashed
- 2 tbsp fresh lemon juice + 1 tsp lemon zest
- 1/4 cup fresh parsley, packed
- 2–3 tbsp extra-virgin olive oil (add to texture preference)
- 2 anchovy fillets (optional for umami)
- Freshly ground black pepper to taste
Instructions
- Add olives, capers, garlic, parsley, anchovies (if using), lemon juice, and zest to a food processor. Pulse 10–12 times, scraping down the bowl once.
- With the motor running, drizzle in 2 tbsp olive oil; pulse once more. Check texture and add up to 1 tbsp more oil if needed. Season with pepper; taste and add a squeeze of lemon if it needs brightness.
- Transfer to a bowl, drizzle a little olive oil on top, and serve at room temperature.
Notes
Rinse capers before use to control saltiness and taste as you go for balanced flavor. Adjust texture by pulsing to your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean