Black olive paste

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

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