- 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)
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Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
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Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
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*Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.