Ingredients
1 cup, about 4 1/2 ounces, green olives, pitted
5 anchovy fillets
3 tablespoons capers
1 small clove garlic, peeled
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Preparation
Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.
