Recipe by R. Warren Meddoff
This is my rendition of the "caviar of Provence" I recommends that you "muddle" the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor.
- 1 (6 ounce) cancalifornia pitted ripe olives (I used the Lindsay brand)
- 2 anchovy fillets
- 5 medium garlic cloves
- 1 1⁄4 cups fresh-grated pecorino romano cheese
- 3⁄4 cup extra virgin olive oil
Directions See How It's Made
- Drain the olives well. In a food processor fitted with the metal blade, process the olives until finely chopped. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
- In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. Stir in the olives. Refrigerate several hours before serving. Since the oil has a habit of rising to the top, stir the mixture well before serving.