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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
2/3 cup black olives |
2/3 cup green olives |
1 garlic clove |
12 anchovies |
1/4 cup capers |
2 teaspoons tomato paste |
2 tablespoons extra virgin olive oil |
Directions:
1. Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately. In a small bowl, combine the black olives with half the garlic, anchovies, and capers. Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine. Repeat with the remaining ingredients in a second bowl. Cover and refrigerate for 30 minutes or up to a week. Spread on toasted slices of baguette or crackers.
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