Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 cup | Olive paste, see Black Olive Paste Recipe |
| ⅛ teaspoon | Red pepper flakes |
| 1 tablespoon | Capers |
| Salt, to taste |
In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks.
Serve spread on crostini.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95