Ingredients
250 g pitted kalamata olives
1 crushed clove garlic
1 tbsp baby capers
1 cup fresh parsley leaves
1 tbsp chopped fresh thyme
2 tsp finely grated lemon rind
1 tbsp lemon juice
¼ cup extra virgin olive oil
Method
-
Place pitted kalamata olives, crushed clove garlic, baby capers, fresh parsley leaves, chopped fresh thyme, finely grated lemon rind, lemon juice and ¼ cup extra virgin olive oil in a food processor. Process until very finely chopped. Store, in an airtight container, in the fridge for up to one week.