Olive-Caper Spread

Adapted from What's Cooking America.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 8  ounces  black  olives in brine, pitted (about 1 cup)
• 1⁄4 cup extra virgin olive oil
• 1⁄2 lemon, juice and zest of, grated
• 3  small garlic cloves, minced
•  fresh ground black pepper (about 5-6 turns of the grinder)
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon red pepper flakes (to taste)
• 1  tablespoon  chopped fresh basil (or 1/2 tsp. dried)
• 2  tablespoons capers, drained
•  salt

Directions

1. In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
2. Cover and refrigerate to allow flavors to blend for several hours.
3. Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
4. Refrigerate until serving(can be prepared 4 days ahead).
5. Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!