- 20 Kalamata olives, coarsely chopped
- 1 Tbsp chopped capers
- 1 tsp fresh lemon juice
- 2 tsp The Olive Grove’s Mission or Organic Phoenician extra virgin olive oil
- 1/2 tsp anchovy paste (optional)
- Fresh cracked black pepper
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste and pepper. Mix well. Refrigerate and use within two weeks. Makes 1 cup.