Author Notes: This recipe is adapted from Cooking From the Heart by John Besh. —Merrill Stubbs
Makes: about 2 cups
cups pitted olives, black or green
cloves garlic, peeled
filets salt-cured anchovies
tablespoon capers, drained
Leaves from 1 (or 2) sprigs fresh thyme
cup olive oil
- Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are coarsely chopped.
- With the machine running, slowly add the olive oil until it is all absorbed.
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