Ingredients
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Directions
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
Serve on toasts.
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By laheydesigns_89...
Atlanta, GA
on April 21, 2013
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This is the 2nd time I've made this. I'm in a French Conversation group and we all bring a little something to snack on or drink when we meet. Everyone raved about it last time. One of the other reviewers talked about mixing everything in the Quisenart before adding the Anchovies. I also do that. I also cut down on the oil (used 6T. So yummy!
By avwout
on January 22, 2013
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I used the recommended amount of anchovies and added a little extra parsley. Everybody I've made it for loves it! Another great and easy-to-follow recipe Ina!!!
By Viz101
on January 22, 2013
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I agree, too many anchovies. I think 1 is enough and I also do not like it that salty. I am a Big Fan of Ina, just usually cut the salt from the recipes.
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