Ingredients

• 1 cup Kalamata olives, pitted
• ½ cup green olives, pitted
• 2 tbsp capers, drained
• 2 cloves garlic
• 2 tbsp fresh parsley
• 1 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• ½ tsp dried oregano
• ¼ tsp black pepper

Flax Crackers

Ingredients

• 1 cup golden flaxseed meal
• ½ cup whole flaxseeds
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp sea salt
• ½ tsp dried rosemary
• 2 tbsp olive oil
• ¾ cup water

Garnish

• Fresh rosemary sprig
• Lemon wedge
• Small parsley leaves
• Drizzle of olive oil

Instructions

1. Add 1 cup Kalamata olives, 1/2 cup green olives, 2 tbsp capers, 2 cloves garlic, 2 tbsp parsley, 1 tbsp lemon juice, 1 tsp oregano, and 1/4 tsp pepper into a food processor. Pulse several times until finely chopped but still slightly chunky.
2. Slowly drizzle in olive oil while pulsing until creamy but textured. Transfer to a rustic ceramic serving bowl.
3. Flax Crackers: Mix 1 cup golden flaxseed meal, 1/2 cup whole flaxseeds, 1 tsp garlic powder, 1 tsp onion power, 1/2 sea salt, 1/2 tsp dried rosemary. Add 2 tbsp olive oil and 3/4 cup water. Stir into a thick dough. Spread very thin between parchment sheets. Score into cracker squares.
4. Bake at 325°F for 35–40 minutes until crisp. Cool completely. Break along score lines.