Serve this pungent olive, caper, and anchovy spread as an hors d’oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.
1 cup kalamata or nicoise olives, pitted 1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon Freshly ground pepper, to taste
1 teaspoon Dijon mustard, (optional)
tablespoons chopped parsley, (optional) 1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted
Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Ingredients can also be pullsed together in a food processor. erve on baguette rounds.