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.