Greek Olive Spread (Alifi apo Elies)

Ingredients (7 servings)

1 cup rinsed and drained pitted Kalamata olives

1 anchovy fillet, soaked for 10 minutes in water and drained

2 peeled and minced garlic cloves

1/4 cup rinsed and drained capers

1 tablespoon grated orange zest

1-2 tablespoons ouzo

1 teaspoon dried oregano

Preparation

Place the capers, olives, ouzo, anchovy fillet, garlic, and orange zest in the bowl of a food processor and pulse on and off for a few seconds to combine. Add the herbs and pulse for a few more seconds. Remove to a bowl and serve at room temperature or chilled, either as a dip with raw vegetables or with toasted bread or pita wedges.