1 clove garlic, chopped
1 3/4 cups whole, pitted Kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender.
Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Original Recipe Yield 6 servings

Alternate Recipe

1 cup Kalamata olives, pitted (about 4 ounces)
1 cup green olives, pitted (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
10 oil-cured olives, pitted (about 1 ounce)
3 canned anchovy fillets (about 1/4 ounce)
1 garlic clove, chopped

Yield: 6 servings

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