This spread is one of my all time favorites. It has all my favorite ingredients, and I could probably just eat the entire thing without stopping. But I won’t. It’s really good though.

1/2 pound pitted kalamata olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Have a platter of fresh vegies and crackers to go with the dips. I love it with belgian endive and radicchio sliced.

For the main course:

Platter of Chicken fingers from Chick-Fil-A and

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