Re: Of Hackberry wood and pork ribs...
- From: Omelet <ompomelet@xxxxxxxxx>
- Date: Tue, 13 Jul 2010 12:03:11 -0500
Billy <wildbilly@xxxxxxxxxxxx> wrote:
1 1/2 cups black olives, pitted
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon pepper
2 tablespoons anchovy paste
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
toasted baguette, sliced
In a blender or food processor, combine olives, parsley, garlic, pepper,
anchovy paste, capers and mustard. Blend well. With machine running,
in lemon juice and olive oil. Taste and adjust seasoning if necessary,
you probably won't need more salt. To serve, spread generously on slices
toasted baguette. Offer a dish of celery with it.
Makes about 2 cups.
Keeps well in refrigerator for a week or frozen for 3 months.
Sounds good Billy, thanks!
I've combined olives and anchovies before, including in this sauce.
It's a match made in heaven!
I generally cook canned anchovies with garlic and olive oil to make my
own "anchovy paste" as the start to a sauce.
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