This tasty hors d’oeuvre and sandwich spread has its origins in northern Italy. If you like you may use the Aioli.
Put all ingredients except the capers and olives through a food grinder (set at “fine”) or process to a fine “chop.” Don’t puree! Fold in the capers with a fork, and then either turn the mixture into a mold or, using a rubber spatula, shape it into a loaf. Refrigerate for 2 hours, then unmold and serve with the sliced olives for garnish.