Olive Pate, Greek Style
|Black greek olives||2 Cup (32 tbs), pitted|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped fresh basil/1 teaspoon dried basil||4 Teaspoon|
|Caper juice||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
In container of electric blender, combine olives, parsley, anchovies, olive oil, basil, capers, caper juice and garlic.
Blend on low speed to a medium consistency.
Refrigerate, covered, for 24 hours before serving, to let flavors blend.
Note: Store in a tightly covered container in the refrigerator for several weeks.