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  • Yield: About 1 1/2 cups


  • 1 cup black olives, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon anchovies, rinsed and chopped
  • Juice of 1 lemon
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon finely-minced shallot
  • 1/2 tablespoon minced garlic
  • Salt and pepper
  • 8 slices french bread, toasted for croutons


  • In workbowl of food processor combine olives, capers, anchovies, lemon juice, olive oil, shallot and garlic. Pulse on and off several times to thoroughly mix, but not purée ingredients. Taste and adjust seasonings with salt and pepper. Serve on croutons, drizzled with olive oil.