Black Olive and Caper Paste |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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!! 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.).
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