This spread can be covered and refrigerated for about 1 week. Bring to room
temperature before serving.
2 cups pitted brine-cured black olives
1 cup loosely packed fresh parsley leaves
2 tablespoons rinsed capers
2 anchovy fillets, optional
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil
In a food processor, combine black olives (such as Kalamata), parsley
leaves, rinsed capers, and anchovy fillets (optional) with lemon zest and
juice; process until finely chopped.
With the motor running, add olive oil; process until a paste forms.
From: Martha Stewart