Black Olive Oil

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!

• Ready In: 5 mins
• Yields: 2 1/2 cups

Ingredients

• 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)

Directions

1. Combine all the ingredients in a blender and puree until smooth.
2. Refrigerate in a tightly covered container for up to 1 week.