Process (or finely grind) together 1 lb. mixed brined-olives, 1 cup scallions, 1 cup capers (salt-packed), 5 garlic cloves, and 3-6 Tbs. lemon juice into a paste. Add 1/2 cup Italian (flat-leaf) parsley and mix. Add 3-4Tbs. e.v. olive oil, 1 tsp. dried oregano or savory and 3/4 tsp. ground white pepper (and optional 2 or 3 tsp. bread crumbs) and blend. Adjust taste and consistency with lemon juice, pepper and oil. Refrigerate 2-3 hours. Serve on melba toast, pita chips or mini bagels. Good with cream cheese, too. Enjoy!
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