Recipes

1 cup green olives, pitted
1/4 cup capers, drained and rinsed
2 cloves fresh garlic
1/3 cup Olive Press Extra Virgin Olive Oil
1/2 t. red pepper flakes (or to taste)
4 T. toasted pine nuts (or substitute chopped toasted walnuts or blanched almonds)
Fresh ground pepper
Lemon juice

In a food processor fitted with a metal blade, with machine running, add garlic and process until fine. Add green olives and pulse until coarsely chopped. Transfer to bowl. Mix in capers, red pepper flakes and pine nuts, then add olive oil to moisten. Add ground pepper and lemon juice to taste.
Use immediately, or store in refrigerator, covered with a thin layer of olive oil. Serve at room temperature with crostini or crackers. Delicious paired with goat cheese.