This katamala olive spread adds briny unctuousness to Joanne Chang’s Lemon-Caper Tuna Sandwich; yet it has enough personality to stand on its own or to accompany a cheese board at your next soirée.
- 1 cup pitted kalamata olives
- 2 tbsp. olive oil
- 1 1⁄2 tbsp. minced basil
- 1 tbsp. fresh lemon juice
- 1 tsp. capers
- 1 clove garlic
- Kosher salt and freshly ground black pepper, to taste
- Combine olives, oil, basil, lemon juice, capers, garlic, salt, and pepper in the bowl of a food processor; blend until roughly chopped.