2cupspitted castelvetrano olivesor other pitted green olives
2tablespoonsextra-virgin olive oil
1tablespoonfresh lemon juice
2tablespoonsfinely chopped fresh parsley
1anchovy filletfinely chopped, or more
freshly ground black pepperto taste
Combine olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor; pulse just until the olives are finely chopped, scraping down the sides as necessary. Season to taste with pepper. Transfer to bowl and serve or refrigerate and enjoy for up to 1 week.