Author Notes: This recipe is adapted from Thomas Keller’s Bouchon cookbook. It is so easy and great as a base for pasta, as an appetizer with veggies or chips or as a topping for meats and seafood. —GirlCook
Serves: 6
Ingredients
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1 1/2
cups Kalamata olives, pitted
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1/2
teaspoon Dijon mustard
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1
anchovy filet
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1
tablespoon drained capers
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1
garlic clove, chopped
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1/4
cup olive oil
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1
tablespoon minced Italian parsley
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1
tablespoon minced chives
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Salt and pepper to taste
Directions
- Prep your anchovy by putting it in milk for a few minutes, then drain and rinse.
- Put olives, mustard, anchovy, garlic, olive oil in a food processor and pulse until it is a coarse paste.
- Stir in the parsley and chives and salt and pepper to taste.