Delicious spread on toasted ciabatta!

2 cups Nicoise olives, pitted
3 anchovy fillets, drained
1 clove garlic
2 TBS pine nuts
2 tsp capers, rinsed
1/2 cup extra virgin olive oil
Juice of 1 lemon

Pulse the olives, anchovy fillets, garlic, pine nuts and capers in a food processor. With motor running, pour olive oil through the feed tube. Add lemon juice. Makes about 2 cups.

Gary: This is a wonderful course or appetizer on hot, crusty bread. The ideal wine that stands up to the salt and flavor of the olives is a dry Sherry or Montilla in a Fino style, well chilled.  Bright whites, such as the Picpoul, Verdejo, Txakoli or Moschefilero would also work, but the classic pairing that you should not miss would be a chilled Fino. A light red with acidity would also be a good choice. Try a Valpolicella or Barbera from Italy, a Rioja or Tempranillo from Spain or a light Beaujolais from a village, such as Brouilly.

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