Recipe courtesy of Ina Garten
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Total:
20 min
Prep:
20 min
Yield:
6 servings
Level:
Easy

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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