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Ingredients
  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy filets (optional)
  • 1 large garlic clove
  • 1 tablespoon water-packed capers, drained and rinsed
  • 1 teaspoon chopped thyme leaves
  • Black pepper
  • 1 teaspoon lemon juice
  • ΒΌ cup extra virgin olive oil
  • Zest of 1 lemon
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