0.75 lb pitted black olives
2 tbsp capers, drained and rinsed
2 garlic cloves
1 anchovy fillet (optional)
1 tsp Dijon mustard
5 fresh thyme leaves, finely chopped
3 tbsp chopped parsley
0.25 tsp crushed red pepper
2 tbsp white oregano balsamic vinegar
0.50 cup Tuscan herb extra-virgin olive oil
1
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.
2
Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.
Ingredients
0.75 lb pitted black olives
2 tbsp capers, drained and rinsed
2 garlic cloves
1 anchovy fillet (optional)
1 tsp Dijon mustard
5 fresh thyme leaves, finely chopped
3 tbsp chopped parsley
0.25 tsp crushed red pepper
2 tbsp white oregano balsamic vinegar
0.50 cup Tuscan herb extra-virgin olive oil
Directions
1
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.
2
Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.