This goes great with roast beef or on a turkey sandwich.
1 1/2 cups (195 g) pitted green Castelvetrano olives
2 anchovies in oil
2 tsp. (10 g) capers
1 tsp. (5 g) each: green peppercorns and Dijon mustard
2 organic garlic cloves
1 Tbs. (15 ml) organic lemon juice
zest from 1/2 organic lemon
3 Tbs. (45 g) parsley leaves or 3 tsp. (15 g) dried parsley
1. Combine all ingredients in the bowl or a food processor.
2. Pulse until coarsely chopped but not puréed.
