Yield
1 1/4 cups (serving size: 2 tablespoons)

Serve this thick olive paste from Provence with toasted baguette slices. It's also great stirred into pasta, used as a sandwich spread, or as a pizza topping.

How to Make It

With food processor running, drop garlic through food chute, and process until minced. Add olives, capers, and anchovies; process until finely chopped. Add parsley; pulse to combine.

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