← Nouns Cooking · French

Ingredients

• 250 g pitted black olives (Niçoise or Kalamata), drained
• 2 tbsp Capers, drained
• 4 anchovy fillets in oil
• 1 clove Garlic
• 1 tbsp lemon juice
• 1 tsp fresh thyme leaves
• 5 tbsp extra virgin olive oil
• Black pepper

Method

1. Put the olives, capers, anchovies, garlic, lemon juice and thyme in a food processor, or pound them in a large mortar.
2. Pulse into a coarse paste, scraping down the sides, then drizzle in the oil while pulsing until you have a thick, slightly rough spread.
3. Season with pepper (it should not need salt) and spread on toasted baguette slices, or serve with raw vegetables.

Tips

• Skip the anchovies for a vegan version; add a few extra capers to keep the salty kick.
• Covered with a film of oil, it keeps for a week in the fridge.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Serious Eats