- 3 cups Green Olives Such as Castelvano olives & Cerignola pitted
- 3 Anchovy filets
- 6 Garlic cloves crushed
- 1 tbsp Cannabis infused olive oil *
- 1/4 cup Extra Virgin Olive Oil
- 1 Zest of lemon
- 3 tbsp Freshly squeezed lemon juice
- pinch Crushed red chilies
- 3 tbsp capers, rinsed
- 1/2 cup flat leaf parsley chopped
Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
*Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.
