Author Notes
This recipe is adapted from Thomas Keller's Bouchon cookbook. It is so easy and great as a base for pasta, as an appetizer with veggies or chips or as a topping for meats and seafood. —GirlCook
Ingredients
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1 1/2 cups
Kalamata olives, pitted
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1/2 teaspoon
Dijon mustard
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1
anchovy filet
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1 tablespoon
drained capers
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1
garlic clove, chopped
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1/4 cup
olive oil
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1 tablespoon
minced Italian parsley
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1 tablespoon
minced chives
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Salt and pepper to taste
Directions
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Prep your anchovy by putting it in milk for a few minutes, then drain and rinse.
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Put olives, mustard, anchovy, garlic, olive oil in a food processor and pulse until it is a coarse paste.
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Stir in the parsley and chives and salt and pepper to taste.
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