Fabulous served with fish or to accompany a slice of bread, this Greek inspired dip is full of Mediterranean flavor. Made in advance, it can be stored for up to 2 weeks in the fridge, so make plenty because after the first batch is gone, you will wish you had more.
1 cups pitted Kalamata olives
1 clove garlic
1 teaspoons fresh lemon juice
1 tablespoons parsley
1 tablespoon of capers
1⁄8 cup olive oil
Salt and freshly ground black pepper
Chop the olives, capers and garlic in a food processor, and then transfer to a bowl. Stir in the lemon juice, finely chopped parsley, and olive oil over the olives, and stir until all the ingredients are evenly coated.
Season with salt and pepper before serving.