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