20 oil-cured black olives
4 anchovy fillets
1¼4 C. capers
1 tsp. fresh lemon juice
olive oil
Pit olives and process with anchovies, capers and lemon juice.
Slowly add just enough olive oil to make a spreadable paste. It
should remain firm, but spreadable. Season to taste with pepper. Use
with prepared crostini, your favorite baguette or cracker. |
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