An olive and garlic based spread for crackers or baguettes.
1/2 pound Kalamata olives (or Nicoise)
2 anchovy fillets
3 tablespoons capers
1 clove garlic, minced
1/2 fresh lemon, juiced
Extra vigin olive oil (as needed)
- Remove pits from olives and place in a food processor with anchovies, capers, and garlic. Process to a coarse paste. Add olive oil and blend briefly, then add lemon juice and mix well.
- Serve on crackers or baguette rounds.
Makes about 1 1/2 cups.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.