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Adapted from What's Cooking America.
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ounces black olives in brine, pitted (about 1 cup)
extra virgin olive oil
lemon, juice and zest of
fresh ground black pepper
(about 5-6 turns of the grinder)
red pepper flakes
(or 1/2 tsp. dried)
In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
Cover and refrigerate to allow flavors to blend for several hours.
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.
Refrigerate until serving(can be prepared 4 days ahead).
Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!
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