Green Olive Spread
2 cups Spanish green olives
2 Tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil
Cobmine green olives, capers, anchovy fillets, lemon zest and parsley together in a blender and puree thoroughly. Once puréed, add olive oil and blend until mixed well.
Tip: Use this spread as a cracker or bread topper or add to dressings to create a unique and tasty flavor.