Yield: 1 cup
Measure | Ingredient |
---|---|
1 cup | Olives, such as Kalamata or Nicoise, pitted |
1 large | Garlic clove(s) coarsely chopped |
2 \N | Anchovy fillets (opt) |
1 tablespoon | Capers |
½ teaspoon | Thyme leaves, minced |
1 pinch | Cayenne |
3 tablespoons | Olive oil |
Place all ingredients in food processor; process to a paste. Scrape into a small bowl. Can be refrigerated in an airtight container for at least 1 month.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95