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Ingredients
1 3/4 cups Arnaud Green Olives with Fennel, pitted and chopped
1/4 cup capers, packed in salt, rinsed
4 anchovy fillets, drained of oil, chopped
1/4 to 1/2 teaspoon chile pepper flakes
1 garlic clove, chopped fine
1 teaspoon lemon juice
4-6 tablespoons Il Novello 274th Extra Virgin Olive Oil
1 tablespoon parsley, chopped
Place all ingredients in a food processor or blender and chop until fine. Add more olive oil if mixture seems too dry.
Ingredients
- 1 3/4 cups Arnaud Green Olives with Fennel, pitted and chopped
- 1/4 cup Capers, packed in salt, rinsed
- 4 Scalia Anchovy Fillets, drained of oil, chopped
- 1/4 to 1/2 teaspoon chile pepper flakes
- 1 garlic clove, chopped fine
- 1 teaspoon lemon juice
- 4-6 tablespoons Il Novello 274th Extra Virgin Olive Oil
- 1 tablespoon parsley, chopped
Place all ingredients in a food processor or blender and chop until fine, leaving a little texture Add more olive oil if mixture seems too dry.
