This recipe comes from the Complete Italian Vegetarian Cookbook by Jack Bishop. This is great on toast or served with pasta. It's delicious. I usually serve this with Spinach and Ricotta cakes.
1/4 cup of minced fresh parsley leaves
10 large green olives, pitted and minced
2 tablespoons of minced fresh basil leaves
1 tablespoon of capers, rinsed and minced
2 medium garlic cloves, minced
2 tablespoons of lemon juice
1/3 cup of extra virgin olive oil
Place parsley, olives, basil, capers, garlic and lemon juice in a medium bowl. Slowly beat in the 1/3 cup of olive oil. Taste and add salt if necessary. Use immediately.