1 and ½ cup green olives (we use 1 cup Castelvetrano and ½ cup pitted green olives)
2 tablespoons capers, drained
2 tablespoons parsley, chopped
1 clove garlic, chopped
1 anchovy fillet
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice¼ teaspoon salt
Pine nuts (roasted or unroasted)
Extra virgin olive oil
Remove the pits of green olives if needed.
Put green olives, capers, parsley, garlic, anchovy fillet, olive oil, lemon juice and salt in the bowl of a food processor. Pulse for 5-7 seconds until finely chopped. Scrape down the sides if needed. Transfer into a bowl.
Optionally, top with pine nuts, parsley, black pepper and olive oil. Serve immediately.
Store the leftovers in the refrigerator for up to one week.
You can use any green olives you like. The level of their saltiness might be different, so be careful with the amount of salt you add at the beginning. You can always taste and add more if needed after pulsing everything. So it's better to start with little salt.
Chop the garlic (and maybe anchovy fillet) before adding them into the food processor if you want an evenly chopped green olive paste as a result. We sometimes chop them and sometimes just throw them whole in the processor.
You can decide on the texture of your green olive dip. If you want it coarse, just pulse them for 5 seconds and longer if you want it to have a fine texture like a puree.
Make sure you bring it to room temperature if you make it ahead.
Topping is totally optional and you can get as creative as you like. We use roasted pine nuts, but you can use almonds or walnuts too. Also, you can use some fresh lemon zest and a little black pepper.
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