Black olive paste
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olives, such as Kalamata or Nicoise, pitted |
| 1 | large | Garlic clove(s) coarsely chopped |
| 2 | Anchovy fillets (opt) | |
| 1 | tablespoon | Capers |
| ½ | teaspoon | Thyme leaves, minced |
| 1 | pinch | Cayenne |
| 3 | tablespoons | Olive oil |
Directions
Place all ingredients in food processor; process to a paste. Scrape into a small bowl. Can be refrigerated in an airtight container for at least 1 month.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95
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