Mar 3, 2014
For a boost of flavour, add this French-style olive spread to sandwiches, pastas or pizzas.
3/4 cup pitted black olives, such as niçoise or kalamata
3 tbsp. capers
2 garlic cloves
2 tbsp. fresh chopped thyme
2 tbsp. lemon juice (about juice of 1/2 lemon)
Freshly ground pepper, to taste
Pinch hot pepper flakes (optional)
1/4 cup extra virgin olive oil, or as needed
Add olives, capers, garlic, thyme, rosemary, lemon juice, pepper, hot pepper flakes and olive oil to food processor. Puree until smooth paste forms, adding more olive oil if needed. Taste and adjust for seasoning.
Yield: Makes about 1 cup.