Ingredients
1
cup pimiento-stuffed green olives
1/2
cup pitted kalamata olives
1/4
cup chopped fresh flat-leaf (Italian) parsley
3
tablespoons olive oil
1
teaspoon herbes de Provence
2
teaspoons fresh lemon juice
1/2
teaspoon freshly ground pepper
1
tablespoon capers, drained
Crackers, if desired
Preparation
In food processor, place all ingredients except capers and crackers. Cover; process, using quick on-and-off motions, just until olives are coarsely chopped.
Spoon spread into serving bowl. Stir in capers. Serve with crackers.
