1 cup pitted Nicoise or Kalamata olives
3 cloves garlic, peeled and chopped
1 Tablespoon capers
2 anchovy fillets
1 Tablespoon fresh lemon juice
1/4 cup olive oil
fresh pepper, to taste
Combine olives, garlic, capers, anchovies, and lemon juice in the food processor. Slowly add olive oil.
Can be stored in the fridge up to 5 days.