Ingredients
- 1/2 cup black olives, pitted
- 2 anchovy fillets or 1 1/2 teaspoons anchovy paste
- 2 cups extra virgin olive oil
- 2 garlic cloves
- 2 fresh thyme sprigs, chopped (leaves only)
Recipe
- 1 combine all the ingredients in a blender and puree until smooth.
- 2 refrigerate in a tightly covered container for up to 1 week.
No comments:
Post a Comment