Black Olive, Anchovy, & Caper Spread (garum)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 cups pitted black olives, such as nicoise (see note)
• 4 anchovy fillets, chopped and mashed with a fork
• 2 tablespoons capers, drained
• 1 large garlic clove, crushed with a garlic press
• 1 large hard-cooked egg yolk, mashed with a fork
• 2 tablespoons dark rum (or brandy)
• 1/2 teaspoon dijon mustard
• 4 tablespoons fragrant extra virgin olive oil
• grilled bread, toast or breadstick, for serving

Recipe

• 1 place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. gradually add the olive oil, pulsing several times after each addition. scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. serve with grilled bread, toast or bread sticks. the spread can be refrigerated, covered, for up to 2 weeks.
• 2 note: if the only pitted olives you can find are kalamatas, soak them briefly in cold water and use fewer capers and anchovies. to pit olives, place them in a plastic bag. lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. then pick out and discard the pits. cooking time includes standing time.