- 2 medium garlic cloves, halved
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon brined capers, rinsed
- 3 oil-packed anchovies, rinsed
- ½ pound high-quality mixed olives (such as Cerignola, kalamata, and Lucques), pitted
Combine all ingredients in a food processor fitted with a blade attachment and pulse 20 times. Scrape down the sides of the bowl and continue pulsing until mixture resembles a coarse paste, about 20 times more.