Recipe by Cadillacgirl
From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!
- 1⁄2 cup black olives, pitted
- 2 anchovy fillets or 1 1⁄2 teaspoons anchovy paste
- 2 cups extra virgin olive oil
- 2 garlic cloves
- 2 fresh thyme sprigs, chopped (leaves only)