Place the olives, anchovies, capers and lemon juice in a food processor or blender and purÄe. Add a good sprinkling of black pepper. With the motor running, drizzle in the olive oil. The purÄe should become thick like mayonnaise. Keep refrigerated until ready to serve.
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2 cups large black olives, pitted
4-oz can anchovy fillets, drained
3 tbsp drained capers
2 tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
freshly ground black pepper
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25
mn
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This typically Southern French dish is usually eaten with rosÄ wine.
