- 1 cup green olives (pitted)
- 1 clove garlic (minced)
- 1 teaspoon capers
- 1/2 chili (minced)
- 1 lemon zest
- 1/3 cup parsley (chopped)
- 1/4 cup extra virgin olive oil
- Sourdough (sliced into fingers and toasted)
- Using a sharp knife chop and mince olives into a fine paste then transfer into a bowl.
- Add remaining ingredients mix and serve on toasted sourdough fingers.