Servings
1
Prep time
Cook time
Recipe
Ingredients
- 2 cups pitted green & black kalamata olives
- ¼ cup sliced sun-dried tomatoes
- 2 tbsp capers
- Juice 1 lemon
- Small handful basil leaves, finely chopped
- ¼ cup cold-pressed extra-virgin olive oil
Method
- Add all ingredients, except the olive oil, into your food processor. Pulse a couple of times until combined and then drizzle in the olive oil and process until you get the desired consistency.
- Serve with toasted sourdough bread or cheese and crackers. Leftovers work well on homemade pizzas and toasties.
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