12 oz jar pitted green salad olives - drained 
1 shallot, finely chopped 
1 tsp fresh lemon juice 
freshly ground pepper
1/2 c olive oil 
1 handful chopped chives

In a food processor or small mixer, combine olives, 
shallot, lemon juice, pepper and half of the olive 
oil. Add anchovies if desired. Pulse until mixture 
is a course paste consistency. Use more oil if 
necessary.

You can vary the coarseness according to what you 
are going to serve it with. A coarser consistency is 
good for vegetable crudités.