Ingredients
1/2 pound green olives, pitted
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme (optional)
1/2 teaspoon grated lemon zest
1/2 teaspoon minced capers, rinsed before mincing
1 small clove garlic, minced
6 tablespoons extra-virgin olive oil, plus more for storing
Preparation
Pulse the olives in a food processor until well chopped. Add all the remaining ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning. Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
