Ludwig loves, loves, his olives. Appetizer, salad, relish tray, entreé or with a cheese plate and Port for dessert, there seem to be few dinners without them. This is a classic hors d’oeuvres preparation for topping toasted baguette slices or whole wheat crackers. I won’t tell Maestro if you substitute a couple teaspoons of fish sauce for the anchovies; he’d be furious. Just reduce the olive oil a bit so it isn’t too runny.
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Highlights: : Fast, Fish, Make Ahead
Try something healthy for appetizers or a condiment
Estimated Cost: $10
Suggested Beverage: Retsina, Pinot Grigio
Equipment and Supplies
- 1½ cups pitted mixed Greek olives
- 2 teaspoons anchovy paste
- 2 cloves garlic, peeled
- 2 tablespoons pine nuts
- 2 tablespoons capers
- 3 fresh basil leaves
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- Add all ingredients to a food processor and pulse until chopped.1½ cups pitted mixed Greek olives, 2 teaspoons anchovy paste, 2 cloves garlic, 2 tablespoons pine nuts, 2 tablespoons capers, 3 fresh basil leaves, Juice of ½ lemon, 2 tablespoons extra-virgin olive oil
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