Author: Jim Kirkley
30 olives – pitted and chopped
4 anchovy fillets – chopped
1 tablespoon, capers – crushed
2 tablespoons, extra virgin olive oil
2 cloves, garlic – finely chopped
- Add all ingredients to a small bowl and mash them with a fork. You can use a food processor but I like the texture of the coarsely chopped mixture.
I use mixed olives for this dish. It lends an interesting blend of flavors.