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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is my rendition of the caviar of Provence I recommends that you muddle the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor. Ingredients:
1 (6 ounce) can california pitted ripe olives (i used the lindsay brand) |
2 anchovy fillets |
5 medium garlic cloves |
1 1/4 cups fresh-grated pecorino romano cheese |
3/4 cup extra virgin olive oil |
Directions:
1. Drain the olives well. In a food processor fitted with the metal blade, process the olives until finely chopped. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
2. In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. Stir in the olives. Refrigerate several hours before serving. Since the oil has a habit of rising to the top, stir the mixture well before serving.
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