OLIVE ORCHARD SPREAD

By akselden

Ingredients

• 1 cup pitted brine-cured ripe olives
• 1/2 Cup firmly packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 3 tablespoons drained small capers
• 2 tablespoons coarsely chopped garlic
• 3 flat anchovy fillets packed in olive oil, rinsed and patted dry
• 1 tablespoon grated or minced fresh lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper

Preparation

Step 1

In a food processor, combine all of the ingredients, including pepper to taste, and process until fairly smooth. Transfer to a small bow, cover, and set aside for up to several hours or refrigerate for up to 2 weeks.