Black Olive and Caper Paste

Submitted by Abby Girl

"You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers. I have also used this on pizza to give the crust a different twist!!"

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 cup

ingredients

• 1 cup black olives, pitted (Kalamata or Nicoise)
• 1 medium garlic clove, coarsely chopped
• 1 anchovy fillet (optional)
• 1 tablespoon capers
• 1 pinch thyme (to taste)
• 1 pinch black pepper
• 2 tablespoons olive oil

directions

1. Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).