Black Olive and Caper Paste

Name: Black Olive and Caper Paste
Prep time: 15 min
Total time: 15 min
Yield: 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

Be the first to review this recipe

Recipe 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!!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 15mins

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

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

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.).

Submit a Recipe Correction