1 C. pitted black olives (such as nicoise or kalamata) 

1 medium shallot, quartered 

1 large garlic clove 

4 anchovy filets 

2 T. drained capers 

1 T. finely grated lemon zest 

2 T. fresh lemon juice 

1/8 tsp. freshly ground black pepper 

1/4 C. extra virgin olive oil 

2 T. chopped flat leaf parsley 

 

Place everything except olive oil and parsley in a food processor; process until it forms a smooth paste. With the processor running, slowly pour in olive oil. Transfer to a medium bowl and fold in the parsley. Refrigerate in a sealed container for up to 10 days.