You may also like
Categories:Viewed: 67 - Published at: 8 years ago
Ingredients
- 3 cups pimento-stuffed green olives
- 3 cups pitted black olives
- 2 ounces anchovies, with oil
- 8 garlic cloves (to taste)
- 1 12 cups extra virgin olive oil
- 4 tablespoons capers, drained
Method
- In a food processor pulse the green olives until chopped, not pureed.
- Place in a non-reactive mixing bowl.
- Do the same with the black olives.
- Mix with the green olives.
- Put the garlic, anchovies, and capers in the food processor and pulse until minced.
- Add the olive oil and process until well incorporated.
- Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well.
- Refrigerate.
