• 2 cup brine-cured black olives, pitted
  • 1/4 cup Kinloch Plantation Pecan Oil
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped shallots
  • 1 tablespoon fresh lemon juice
  • 2 anchovy fillets, rinsed and chopped
  • 1 medium-size garlic clove, crushed
  • 2 teaspoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper to taste
Serve this on toasted croutons for a delicious appetizer. It can also be used as a condiment for grilled fish or chicken. Store it in an airtight container in the refrigerator for up to 1 week.

Combine all of the ingredients in a food processor and pulse several times to blend. br>
Makes about 2 cups
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