This recipe is a snap, can be stored for up to a week and can easily be doubled for large parties.  Toast points or water crackers are a great way to serve.  Enjoy!!

 

 

 

 

 

  • 2 T. grated parmesan cheese
  • 1 T. minced fresh garlic
  • 2 T. capers, well drained
  • 1 Cup pitted kalamata olives, drained
  • 3/4 Cup pitted black olivesm drained
  • 1 t. red wine vinegar
  • 2 T. EVOO
  • 1 anchovy fillet, patted dry (optional)
  • 1/2 t. red pepper flakes (optional)

 

Get out your handy dandy food processor and add the cheese, garlic and capers.  Blend until smooth.  Add the olives, vinegar, oil, anchovy and pepper flakes and combine until finely chopped.  I prefer to go for a more paste like consistency, but that’s up to you.

Another serving suggestion is to use it as an accompaniment to grilled or pan seared salmon – tasty!!