by Laura Frankel

This thick olive paste goes just as smoothly over dry toast as it does over a latke, imparting both with an unexpected dash of flavor.

Ingredients:

½ cup pitted kalamata olives
1 teaspoon capers
1 clove garlic-chopped
2 teaspoon fresh lemon juice
3 teaspoons extra-virgin olive oil
2 anchovy filets (optional)
Salt and Pepper

Directions:

1. Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.