Olive Pate, Greek Style Recipe

2 cups pitted, black Greek olives
1/2 cup chopped fresh parsley
2 anchovy fillets
2 tablespoons olive oil(preferably extra virgin)
4 teaspoons chopped fresh basil OR 1 tsp. dried
1 tablespoon capers
2 teaspoons caper juice
1 small clove garlic, minced

In container of electric blender, combine olives, parsley, anchovies, olive oil, basil, capers, caper juice and garlic. Blend on low speed to a medium consistency. Refrigerate, covered, for 24 hours before serving, to let flavors blend.

Note: Store in a tightly covered container in the refrigerator for several weeks.