You’ll want this for your brunch – spread it over baguette – yum!
Ingredients
1 Cup Castelvetrano olives
1/2 Cup Kalamata olives
1/4 Cup Parsley
1 Tbsp Drained Capers
2 Cloves Garlic, Minced
1 Tbsp Lemon Juice
1/4 Cup Olive Oil
Instructions
- Finely chop everything in a Cuisinart and then while it’s running add olive oil slowly.