Compositions for Dining


Ludwig loves, loves, his olives. Appetizer, salad, relish tray, entreé or with a cheese plate and Port for dessert, there seem to be few dinners without them. This is a classic hors d’oeuvres preparation for topping toasted baguette slices or whole wheat crackers. I won’t tell Maestro if you substitute a couple teaspoons of fish sauce for the anchovies; he’d be furious. Just reduce the olive oil a bit so it isn’t too runny.

Try something healthy for appetizers or a condiment
Authored by: Schlepper
Estimated Cost: $10
Difficulty: Easy
Suggested Beverage: Retsina, Pinot Grigio
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Rubs, Sauces and Condiments
Cuisine Mediterranean
Servings 2 cups
Calories 357

Equipment and Supplies


  • cups pitted mixed Greek olives
  • 2 teaspoons anchovy paste
  • 2 cloves garlic, peeled
  • 2 tablespoons pine nuts
  • 2 tablespoons capers
  • 3 fresh basil leaves
  • Juice of ½ lemon
  • 2 tablespoons extra-virgin olive oil


  • Add all ingredients to a food processor and pulse until chopped.
    1½ cups pitted mixed Greek olives, 2 teaspoons anchovy paste, 2 cloves garlic, 2 tablespoons pine nuts, 2 tablespoons capers, 3 fresh basil leaves, Juice of ½ lemon, 2 tablespoons extra-virgin olive oil

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