| 1 cup | Pitted Kalamata olives or other brine-cured black olives |
| 1 cup | Fresh basil leaves |
| 6 | Wild Planet Anchovy Filets |
| 2 tablespoons | Drained capers |
| 2 | Garlic cloves, coarsely chopped |
| 1 tablespoon | Fresh lemon juice |
| ½ cup | Mayonnaise |
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Blend all ingredients except mayonnaise in processor until finely chopped.
Transfer to small bowl.
Mix in mayonnaise.
Season to taste with salt and pepper.
Note: Can be prepared 3 days ahead. Cover and refrigerate.
Makes about 1-1/3 cups.
Serve with sliced boiled potatoes, crostini or vegetables.
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