2 tablespoons tightly packed fresh mint leaves.
2 tablespoons small capers, rinsed
1/2 tsp hing
1/2 teaspoon lemon zest.
pinch or red peppers flakes.
1/4 cup organic olive oil
1 cup pitted mix olives, such a Moroccan, kalamata, Cerignola, Sicilian and/or niçoise.
Salt if necessary.
In a food processor, combine the mint, capers, hing, lemon zest and the red pepper flakes. While the machine is running, add the oil in a thin stream and process until finely chooped. Add the olives an pulse until smooth.