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Ingredients
- 1 1/2 cups (about 1/2 pound) salt-cured black olives, pitted
- 16 anchovy fillets
- 3 tablespoons capers, rinsed and drained
- 1/2 teaspoon minced fresh thyme
- 1 to 2 tablespoons extra virgin olive oil
Method
- 1 Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste.
- The process can also be accomplished in a blender, however.
- Put the olives, anchovies, capers, and thyme in a blender along with the olive oil and puree until smooth.
- 2 If you are not using it immediately, put the puree in a jar, cover tightly, and store in the refrigerator, where it will keep for up to 3 months.
