- 1 cup pitted kalamata or gaeta olives (preferably oil-cured)
1/4 cup extra-virgin olive oil
1/4 cup diced red onion
4 anchovy fillets, rinsed and roughly chopped
3 tablespoons drained capers
2 cloves garlic, minced
1 teaspoon Cognac or Champagne vinegar
1 teaspoon cracked black pepper
- Combine all the ingredients in a food processor and process until finely chopped and well combined.
- Transfer to a small jar and store in the fridge for up to 1 week.
- Appetizers, Spreads
- North American
- 1 small jar