By Andrew Morabito

Makes about 2 cups

Ingredients:

• 1¼ cups Kalamata olives, pitted
• ¾ cups green Greek olives, pitted
• ⅓ cup pine nuts
• 1 tablespoon fresh squeezed lemon juice
• 3 tablespoons small capers
• 2 teaspoons Dijon mustard
• 1 clove garlic, finely minced
• ¼ cup olive oil
• tap water

Steps: Add the pine nuts to a large bowl of a food processor. Process them into a coarse paste, similar to peanut butter. Add the lemon juice and pulse a few times. The paste will start to stick to the walls of the food processor bowl. Scrape down the sides and pulse some more. If it seems too dry, add a drizzle of water and pulse some more. Continue scraping and pulsing until the mixture comes together. Rinse the capers. Give the capers a rough chop. Add capers, both kinds of olives, mustard and minced garlic to the bowl. Pulse a few times, then scrape the bottom of the bowl. Pulse a few more times until it has a coarse, well mixed consistency. Transfer to a serving bowl and mix in a ¼ cup olive oil. Refrigerate for an hour before serving on top fresh baguette slices. Wine Pairing Suggestions: Harlaftis, Nemea 2012 Bisceglia, Terra di Vulcano Aglianico del Vulture 2013