1 cup pitted oil cured olives,chopped
1 clove garlic
1 Tbsp capers
Zest of one lemon
1 tsp fresh parsley
1 – 2 Tbsp olive oil
With sharp knife, chop olives, garlic, capers, anchovies, lemon zest and parsley. Chop fine but not mush. ( You can use the food processor, but pulse only)
Place in a bowl and add fresh black pepper and the olive oil. Mix well.
Place in a clean jar and refrigerate.
Serve on toasted sliced baguettes or crackers.
Serve with a nice glass of wine. This appetizer will serve as an aperitif to dinner.