This is a Mediterranean summer classic that gives the humble olive a new life. You can use black or green olives and even sun-dried tomatoes using the same recipe. I often omit the anchovies but some swear it is better with them. So I have included them in this recipe. Enjoy this favourite as a flavoursome dip served with bread, crackers and crudité.
What You Need:
- 1 garlic clove, crushed
- Juice of 1 lemon
- 3 tbsp capers chopped
- 3 anchovy fillets, chopped (optional)
- 250gr black olives pitted
- A handful of fresh parsley, chopped
- 2-3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
What You Do:
- Simply mix all the ingredients (the garlic, lemon juice, capers, and anchovy) together into a food processor and process for about 10 seconds
- Add the olives and parsley and enough olive oil to make a paste.
- Check for taste and season if necessary
Cigdem Sidney Ozdemircelik 