Black Olive and Caper Paste
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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
- Yields:
- Units:
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
- 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.).
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RECIPE MADE WITH LOVE BY
@Abby Girl
Contributor
@Abby Girl
Contributor
"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!!"
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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!!
