8 Oz Mixed Olives

Small Garlic Clove, Peeled

2 Tablespoons Capers

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Fresh Lemon Juice

Zest from one Whole Orange

1 Tsp Fresh Oregano

1 Tsp Fresh Thyme

Optional: 1 – 2 anchovies


1Rinse the olives in cold water and add to the food processor.

2Repeat with the anchovies, if using.

3Add all other ingredients to the processor and blend until a consistent texture is achieved, one – two minutes.

4Store in an airtight container in the fridge for up to two weeks.


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