Olive-Caper Spread

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