2 cups Pitted Black Olives, brine or dry cured, i used a mixture of kalamata, nicoise, & tanche
4 tbsp Capers, rinsed and squeezed dry
4 cloves Garlic, peeled & chopped
2 tsp Dijon Mustard
2 tsp Anchovy Paste
4 tbsp VSOP Herbes de Provence Extra Virgin Olive Oil
Fresh Cracked Black Pepper, to taste
1
Combine all of the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle 3-4 tablespoons of the EVOO until the mixture reaches a spreading consistency. Taste and adjust seasonings. (Also can be made using a mortal & pestle)
Ingredients
2 cups Pitted Black Olives, brine or dry cured, i used a mixture of kalamata, nicoise, & tanche
4 tbsp Capers, rinsed and squeezed dry
4 cloves Garlic, peeled & chopped
2 tsp Dijon Mustard
2 tsp Anchovy Paste
4 tbsp VSOP Herbes de Provence Extra Virgin Olive Oil
Fresh Cracked Black Pepper, to taste
Directions
1
Combine all of the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle 3-4 tablespoons of the EVOO until the mixture reaches a spreading consistency. Taste and adjust seasonings. (Also can be made using a mortal & pestle)