Easy black olive spread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 garlic clove
02 - 1 anchovy fillet
03 - 220 g pitted black olives
04 - 1/4 of a lemon (juice only)
05 - 2 teaspoons vinegar-packed capers
06 - 3 tablespoons extra virgin olive oil
07 - A dash of pepper

# Instructions:

01 - If your jarred olives are in a brine or liquid, give them a good rinse with water, then dry them off completely.
02 - Throw the pitted black olives, capers, anchovy fillet, lemon juice, pepper, and olive oil into a blender.
03 - Crush or finely chop the garlic and toss it into the mix.
04 - Blend everything together until the mixture is smooth and looks even.
05 - Sample the mixture, adjust flavors if needed (like more lemon juice or another anchovy for saltiness), and serve with toasted bread slices.

# Notes:

01 - You can keep this spread fresh for about a week if stored in an airtight container in the fridge.
02 - It’s perfect as a quick snack with bread or alongside a charcuterie board.

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