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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into! Ingredients:
1/2 cup black olives, pitted |
2 anchovy fillets or 1 1/2 teaspoons anchovy paste |
2 cups extra virgin olive oil |
2 garlic cloves |
2 fresh thyme sprigs, chopped (leaves only) |
Directions:
1. Combine all the ingredients in a blender and puree until smooth.
2. Refrigerate in a tightly covered container for up to 1 week.
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