I took this little dish on a weekend camping getaway and it was devoured. Rich in flavour, high in omegas, and great for dipping all those summertime veggies.  


  • 1 cup kalamata olives, pitted
  • 1 cup small green French olives, pitted
  • 1/4 cup sun-dried Tomatoes , drained
  • 3 Tbsp capers
  • 1-2 garlic cloves
  • 1 anchovy fillet, optional 
  • 1/2 Tbsp chopped fresh basil leaves
  • 1/2 Tbsp chopped fresh thyme leaves
  • 1/2 Tbsp chopped fresh flat-leaf parsley leaves
  • 1/4 Tbsp chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil

Preparation Method

  1. In a food processor, or high speed blender, combine all the ingredients except the olive oil.
  2. Using the pulse button, process until coarsely chopped and well blended.
  3. Continue to process, slowly adding the olive oil.
  4. My favourite serving options:  “Mary’s” GF crackers, red+green bell pepper, apple + cucumber slices.  

Refrigerate leftovers in a covered container.