Ingredients

• 1/2 C pitted Nicoise or oil-cured olives
• 1 T capers, drained
• 2 ea oil-packed anchovy fillets, drained
• 3 cl garlic
• 5 ea basil leaves
• 1 T fresh oregano, marjoram, or thyme leaves
• 1 t Dijon mustard
• 1 t lemon juice
• olive oil, as needed

Instructions

1. Puree the olives, capers, anchovies, garlic, basil, other herbs and mustard in a food processor to make a paste, then mix in the lemon juice. With the processor running, drizzle in just enough olive oil to create a spreadable paste. Season if needed.
2. Plate and serve.

Source: www.seriouseats.com

Contributed by: Skip