1 c Olive paste, see Black Olive

-- Paste Recipe 1/8 ts Red pepper flakes

1 tb Capers

Salt, to taste In a small bowl or in a food processor, blend the olive paste, red pepper flakes & capers to make a moist & spreadable mixture. Season with salt. Use the pure immediately or transfer to a jar, cover with a thin layer of olive oil & refrigerate it for up to 2 weeks. Serve spread on crostini.