11/2 C. pitted kalamata olives
1 medium clove garlic
1/2 tsp. grated lemon zest
1 Tbsp. capers, rinsed and drained
a handful of fresh parsley
1 to 2 Tbsp. fresh lemon juice
up to 3 Tbsp. extra virgin olive oil, as needed
Place the olives, garlic, lemon zest, capers, parsley and
1 Tbsp. of the lemon juice in a blender or food processor, and work until it
is almost smooth, but still retains a little bit of texture. Drizzle in the
olive oil, one Tbsp. at a time, pulsing between additions. Add only enough
oil to bind the paste. Taste to see if it needs more lemon juice. Scrape the
mixture into a small jar with a tight-fitting lid, and store in the
refrigerator. (Great for crostini.) |
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