Black Olive, Anchovy, & Caper Spread (Garum)
Ready In: 1 hr 10 mins
Yields: 1 3/4 cups
Ingredients
- 2 cups pitted black olives, such as nicoise (see note)
- 4 anchovy fillets, chopped and mashed with a fork
- 2 tablespoons capers, drained
- 1 large garlic clove, crushed with a garlic press
- 1 large hard-cooked egg yolk, mashed with a fork
- 2 tablespoons dark rum (or brandy)
- 1⁄2 teaspoon Dijon mustard
- 4 tablespoons fragrant extra virgin olive oil
- grilled bread, toast or breadstick, for serving
Directions
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
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