1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving
Steps:
In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
Serve with crackers or toast.
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