Our crunchy spanish olives add quite the zip to this recipe.
- 1 – 20 oz. jar Pour Olive’s Lemon Stuffed Olives
- 2 teaspoons brined capers, drained
- 1 large garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon Pour Olive’s champagne vinegar
- 1/4 cup Pour Olive’s Ultra Premium olive oil- any type that you enjoy will work!
- Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency).
Serve with crackers, pita, or grilled baguette. Additional serving suggestions include topping grilled fish, chicken, or as an accompaniment to a cheese board. Enjoy!
Place covered leftovers in fridge. Will last for about 5 days.