Ingredients
- 1 cup black olives, pitted (kalamata or nicoise)
- 1 medium garlic clove, coarsely chopped
- 1 anchovy fillet (optional)
- 1 tablespoon capers
- 1 pinch thyme (to taste)
- 1 pinch black pepper
- 2 tablespoons olive oil
Recipe
- 1 place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. scrape into a small bowl. (can be refrigerated in an airtight container for at least 1 month.).
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