Serving size

1 Tbsp.
30 Minutes

This recipe can be multiplied and keeps well for about 2 weeks in the fridge if sealed tightly.



60 small Green olives (pitted kalamata olives)
3 Tbsp., drained Capers
1 Tbsp. Lemon juice
2 Tbsp. Olive oil
1/4 tsp., ground Black pepper


Place olives, capers, lemon juice, olive oil and pepper in a blender or small food chopper and process until smooth.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may with to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Forget butter on your bread at dinner. If you are going to spread some fat spread this stuff. This is so high in the good fats and virtually no saturated fat. And there is soooo much more flavor!

"The whole Mediterranean... the wine, the ideas... seems to ride in the sour pungent taste of those black olives... A taste older than meat, older than wine. A taste as old as cold water."

Lawrence Durrell, Author