Olive-Caper Spread Recipe
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
Ingredients
- 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
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