Multi-purpose and delicious, we keep this dip on hand for dips and spreads. It is also the base for gravy for a Lamb dish.
- 3 parts Pitted Kalamata olives
- 1 part Sundried
- 1/4 part Capers
- I squeeze each olive to be sure that the pit is really absent.
- Place the all of the ingredients into a food processor, and process until the mixture is a slightly chunky pureé. (My food processor is one of the small ones and works fine for this recipe.)
- Store in a sealed container in the refrigerator.
I have been known to add anchovies and/or ricotta cheese.
Spread on crackers or use as a dip with carrot sticks, chips or crackers.