1 cup pitted olives (can be black or green depending on your preference or you can make one of each)
3 anchovies, rinsed and drained (if you really have an aversion to anchovies, you can replace with 1 teaspoon salt but the taste won’t be as good)
2 tablespoons capers
1 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons Dijon mustard
¼ cup olive oil
Using hand-held immersion blender, purée all ingredients except olive oil. Slowly add oil until mixture thickens. Store in refrigerator.